Leek and Caraway Puree

• 1 12-2 lbs leeks, trimmed, chopped and washed
• 1 ounce butter or 1 ounce olive oil
• 12 teaspoon caraway seed
• 2 -3 tablespoons fromage frais (optional)
• salt and pepper

1. If you are Vegan omit the fromage frais and the butter.
2. Melt the butter and add the leeks and caraway seeds.
3. Sweat the leeks for 10 to 15 minutes fairly soft.
4. Add a bit of water and simmer until very tender.
5. Drain.
6. Puree until smooth if using adding the fromage frais.
7. You want it creamy.
8. Season and serve hot.
9. Servings is a guess.
10. Again who counts?
11. Will serve one fan or a bunch more if you protect the dish from the hungry fan.

leeks, butter, caraway seed, fromage frais, salt

Taken from www.food.com/recipe/leek-and-caraway-puree-196417 (may not work)