Leeks With Caraway - from City Cuisine |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This is a veggie dish form one of my favorite cookbooks, City Cuisine by Susan Feniger and Mary Sue Milliken (1989). There are times when my husband and I have this at least twice a week since it's so easy to make. Ingredients:
6 leeks |
4 tablespoons unsalted butter |
2 tablespoons caraway seeds, slightly crushed |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 cup dry white wine |
Directions:
1. Trim roots and dark green portion of leeks. Cut in half lengthwise and wash thoroughly under cold running water. Cut into 1/4 diagonal slices, across width.
2. Melt butter in a medium skillet over medium-high heat. Add leeks, caraway, salt and pepper; cook until leeks are soft, about 2 minutes. Add wine, reduce heat to low heat and cook (covered) about 3 to 5 minutes. Serve immediately.
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