Leeks With Caraway - from City Cuisine

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.

• Ready In: 17 mins
• Serves: 6

Ingredients

• 6  leeks
• 4  tablespoons unsalted butter
• 2  tablespoons caraway seeds, slightly crushed
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄2 cup dry white wine

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.