Leeks With Caraway Seeds

Ingredients

• 6 leeks
• 4 tablespoons ( 1/2 stick) unsalted butter
• 2 tablespoons caraway seeds, slightly crushed
• 1 teaspoon salt
• ½ teaspoon freshly ground white pepper
• ½ cup dry vermouth

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    219 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 30 milligrams cholesterol; 611 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Trim 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.
2. Heat 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.

About 15 minutes