3 tbsp. butter
2 c. Brussells sprouts (1/2 lb.), halved
1 leek, cut into 1/2 inch thick slices (onion may be substituted)
2 lg. carrots, cut into 1/2 inch slices
1 tbsp. water
1/4 tsp. caraway seeds
1/4 tsp. salt
1/8 tsp. pepper
Sour cream (opt.)

Melt butter in large skillet over medium heat. Saute Brussels sprouts for 3 minutes. Stir in leek and carrot; saute 2 minutes. Add water, cover; steam 5 minutes, or until Brussels sprouts are crisp-tender. (Add additional water if necessary.) Sprinkle with caraway seeds, salt and pepper. Serve with a dollop of sour cream, if you wish.