*  Exported from  MasterCook  *
 
              Julienned Leeks and Vegetables in Mustard Butter
 
 Recipe By     : Wisconsin Country Gourmet (posted by Hanneman)
 Serving Size  : 6    Preparation Time :0:15
 Categories    : Wisconsin                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    leeks, cleaned, slit -- julienned
                         (matchstick width and about 4 in. long)
      3/4  pound         asparagus, thin -- julienned
    5      large         carrots -- julienned
      1/4  cup           chicken broth
                         MUSTARD BUTTER as follows -- * see note
    4      tablespoons   butter
    1      teaspoon      Dijon mustard -- prepared
      1/2  teaspoon      lemon juice -- fresh
    1      teaspoon      fresh dill weed
    1      teaspoon      chives -- minced
                         white pepper
                         salt
 
      When cleaning leeks, remove withered outer leaves, cut off base and
 upper green leaves down to where the dark green begins to lighten.  Slice in
 half and rinse gently under running water or in a pan of water, then rinse
 under faucet.
      Use a skillet with a good, (transparent) cover.  Place broth in skillet
 and bring to a boil;  add largest (therefore toughest) vegetable “parts”
 first.  Suggested timetable:
 upper parts of carrots, cover, cook 4 minutes.
 white of leeks, cover, cook 2 minutes.
 thin carrots, and asparagus stalks, cover, cook 1. 
 remainder, cover, cook 1.
 Remove vegetables; drain well.  Arrange in a covered, shallow vegetable bowl
 (to conserve heat). Add mustard butter and toss.  Cover to keep warm.  
      *Cream BUTTER with MUSTARD.  Add lemon juice and mix well.  Add dill
 and chives, dash of pepper and salt. 
      Published by Wisconsin Trails Magazine (1988).
 Cooksnotes --  Use “light” butter,  the reduced-cholesterol kind.  Use
 stone-ground Polish mustard. 
 
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 NOTES : Spring menu side dish for spring meats like herb-crusted lamb or
 pork tenderloin.
 Parslied Red Potatoes add color to the menu.