Leeks With Caraway Seeds

1. 1

   Trim the tops and greens off the leeks.

2. 2

   Cut the white section in half lengthwise and wash thoroughly under cold running water.

3. 3

   Slice diagonally into quarter-inch pieces.

4. 4

   Heat the butter in a medium-sized skillet over medium-high heat.

5. 5

   Add the leeks, caraway seeds, salt and pepper and cook until the leeks are soft, about two to four minutes.

6. 6

   Add the vermouth, reduce the heat to low and cover the pan.

7. 7

   Cook for three to five minutes, until the leeks are tender.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.