Recipe - Julienned Leeks And Vegetables In Mustard Butter

2 Leeks, cleaned, slit;
julienned
(matchstick width and about
4 in. long)
Three fourths pound Asparagus, thin; julienned
5 lg Carrots; julienned
One fourth cup Chicken broth
MUSTARD BUTTER as follows;
* see note
4 tablespoon Butter
1 teaspoon Dijon mustard; prepared
One half 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 reducedcholesterol kind. Use stoneground Polish mustard.
NOTES : Spring menu side dish for spring meats like herbcrusted lamb or
pork tenderloin.
Parslied Red Potatoes add color to the menu.