Leeks With Caraway Seeds

5.0(6)

by Regina Schrambling·published 1989-10-22

MediterraneanSide Dish

Servings

Four to six servings

Total time

15 min

Calories / serving

147 kcal

Ingredients (6)

serves

Instructions (2 steps)

01Trim the tops and greens off the leeks. Cut the white section in half lengthwise and wash thoroughly under cold running water. Slice diagonally into quarter-inch pieces.
02Heat the butter in a medium-sized skillet over medium-high heat. Add the leeks, caraway seeds, salt and pepper and cook until the leeks are soft, about two to four minutes. Add the vermouth, reduce the heat to low and cover the pan. Cook for three to five minutes, until the leeks are tender. Serve immediately.

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Rich recipe — supports nutrition-aware planning.