Julienned Leeks and Vegetables in Mustard Butter
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 2 | Leeks, cleaned, slit; julienned | |
| (matchstick width and about 4 in. long) | ||
| 3/4 | lb | Asparagus, thin; julienned |
| 5 | lg | Carrots; julienned |
| 1/4 | c | Chicken broth |
| MUSTARD BUTTER as follows; * see note | ||
| 4 | tb | Butter |
| 1 | ts | Dijon mustard; prepared |
| 1/2 | ts | Lemon juice; fresh |
| 1 | ts | Fresh dill weed |
| 1 | ts | Chives; minced |
| White pepper | ||
| Salt |
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