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Ingredients
- 6leeks
- 4tablespoons ( ½ stick) unsalted butter
- 2tablespoons caraway seeds, slightly crushed
- 1teaspoon salt
- ½teaspoon freshly ground white pepper
- ½cup dry vermouth
Nutritional analysis per serving (6 servings)
147 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
I didn't have vermouth so I substituted lemon juice. It was delicious! Went well with pierogies and poached egg.
I substituted the butter with oil and vermouth with cider. It was surprisingly tasty and I’ll be making it again soon.