Prepare to embark on a culinary journey that will transform your kitchen into a Parisian bistro with this exquisite Julienned Leeks and Vegetables in Mustard Butter recipe! Imagine a dish so elegantly simple yet bursting with flavor that it will make your taste buds dance with delight. This French-inspired side dish is not just a recipe; it's a celebration of fresh vegetables, rich butter, and the bold kick of Dijon mustard that will elevate any meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- Leeks
- Carrots
- Bell peppers
- Butter
- Dijon mustard
- Salt
- Pepper
Instructions
- Begin by preparing all your ingredients. Clean the leeks thoroughly, removing any dirt between the layers. Cut off the root end and the tough green tops, then slice the leeks in half lengthwise and into thin julienne strips.
- Peel the carrots and cut them into julienne strips as well, similar in size to the leeks for even cooking. For the bell peppers, remove the seeds and core, then slice them into thin strips.
- In a large skillet, melt the butter over medium heat. Allow it to foam slightly, but do not let it brown.
- Add the julienned leeks to the skillet and sauté for about 3-4 minutes, stirring occasionally, until they begin to soften.
- Next, add the julienned carrots and bell peppers to the skillet. Continue to sauté the mixture for another 5-7 minutes, or until all the vegetables are tender but still crisp.
- Once the vegetables are cooked to your liking, lower the heat and stir in the Dijon mustard. Make sure all the vegetables are evenly coated with the mustard butter.
- Season the dish with salt and pepper to taste. Stir well to combine all the flavors.
- Remove the skillet from heat and let it sit for a minute to allow the flavors to meld.
- Serve the julienned leeks and vegetables warm as a side dish, garnished with a sprinkle of fresh herbs if desired.
Tips
- Knife Skills Matter: Use a sharp chef's knife and take your time julienning vegetables to ensure uniform, thin strips that cook evenly.
- Leek Cleaning Trick: Slice leeks first, then rinse thoroughly in a bowl of cold water. The dirt will sink to the bottom, leaving your leeks pristine.
- Butter Temperature: Melt butter on medium heat to prevent burning. The slight foaming indicates the perfect temperature for sautéing.
- Don't Overcrowd the Pan: Cook vegetables in batches if necessary to maintain their crisp texture and prevent steaming.
- Mustard Moment: Add Dijon mustard at the end of cooking to preserve its vibrant flavor and prevent it from becoming bitter.
- Season Gradually: Taste and adjust salt and pepper in small increments to achieve the perfect balance.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
