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Leeks With Caraway - from City Cuisine

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“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:
17mins
SERVES:
6
UNITS:
US

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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