3 tbsp. butter
2 c. brussels sprouts (cut in half)
1 leek (cut in 1/2 inch slices)
2 lg. carrots (cut in 1/2 inch slices)
1 tbsp. water
1/4 tsp. caraway seeds
1/4 tsp. salt
1/8 tsp. pepper

Melt butter in large skillet. Saute the sprouts in 3 minutes. Stir in leeks and carrots and saute 2 minutes. Add water and cover. Steam 5 minutes or until sprouts are crisp tender.

Add additional water if necessary. Sprinkle with caraway seeds, salt and pepper. Serve with dollop of sour cream, if desired.