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Ingredientes
- 2 x Leeks, cleaned, slit, julienned (matchstick width and about 4 in. long)
- 3/4 lb Asparagus, thin, julienned
- 5 lrg Carrots, julienned
- 1/4 c. Chicken broth MUSTARD BUTTER as follows, * see note
- 4 Tbsp. Butter
- 1 tsp Dijon mustard, prepared
- 1/2 tsp Lemon juice, fresh
- 1 tsp Fresh dill weed
- 1 tsp Chives, chopped White pepper Salt
Direcciones
- 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 possibly 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 in largest (therefore toughest) vegetable "parts"
- first. Suggested timetable: upper parts of carrots, cover, cook 4 min.
- white of leeks, cover, cook 2 min. 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 in mustard butter and toss. Cover to keep hot.
- *Cream BUTTER with MUSTARD. Add in lemon juice and mix well. Add in dill and chives, dash of pepper and salt.
- butter, the reduced-cholesterol kind. Use stone-grnd Polish mustard.
- NOTES : Spring menu side dish for spring meats like herb-crusted lamb or possibly pork tenderloin.
- Parslied Red Potatoes add in color to the menu.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 69 | 66% |
| Total Fat 7.92g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 104mg | 4% |
| Potassium 260mg | 7% |
| Total Carbs 8.24g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.64g | 2% |
| Protein 1.48g | 2% |
