Leeks With Caraway - from City Cuisine

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READY IN: 17mins
Recipe by Kalihi Chef

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 Nutrition

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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