*  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.