3 tbsp. butter
2 c. Brussels sprouts (1/2 lb.) halved
1 leek, cut into 1/2 inch thick slices
2 lg. carrots, cut into 1/2 inch thick slices
1 tbsp. water
1/2 tsp. caraway seeds
1/2 tsp. salt
1/8 tsp. pepper
Sour cream, optional

Melt butter in a 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 crips- tender. Add additional water if necessary.

Sprinkle with caraway seeds, salt and pepper. Serve with a dollop of sour cream, if you wish.