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Ingredients
6 leeks
4 tablespoons ( ½ stick) unsalted butter
2 tablespoons caraway seeds, slightly crushed
1 teaspoon salt
½ teaspoon freshly ground white pepper
½ cup dry vermouth
Nutritional analysis per serving (4 to 6 servings)
14 grams carbs; 20 milligrams cholesterol; 147 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 3 grams fiber; 280 milligrams sodium; 2 grams protein; 4 grams sugar
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.