Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:15
Categories : Wisconsin Vegetables
Amount Measure Ingredient -- Preparation Method
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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.
