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Julienned Leeks and Vegetables in Mustard Butter

A home-style Julienned Leeks and Vegetables in Mustard Butter made with Chicken Broth, Butter, and Lemon Juice Fresh. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 4 tbsp
• 1/2 tsp

Method (preview)

1. 1

   When cleaning leeks, remove withered outer leaves, cut off base and upper green leaves down to where the dark green begins to lighten.

2. 2

   Slice in half and rinse gently under running water or in a pan of water, then rinse under faucet.

3. 3

   Use a skillet with a good, (transparent) cover.

4. 4

   Place broth in skillet and bring to a boil; add largest (therefore toughest) vegetable “parts” first.

5. 5

   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.

6. 6

   Remove vegetables; drain well. Arrange in a covered, shallow vegetable bowl (to conserve heat). Add mustard butter and toss. Cover to keep warm.

7. 7

   Cream BUTTER with MUSTARD. Add lemon juice and mix well. Add dill and chives, dash of pepper and salt.

8. 8

   Published by Wisconsin Trails Magazine (1988).

9. 9

   Parslied Red Potatoes add color to the menu.