Here are the only step-by-step instructions for cleaning and prepping leeks you’ll ever need.
It’s majestic, a titan in the onion family.
The easiest way is to prepare them chopped for use insoup.
Simply Recipes / Elise Bauer
A little more challenging is preparing a leek for use in arecipe that requires whole leeks.
Both methods are detailed here.
The pale parts are the most useable.
Simply Recipes / Elise Bauer
Cut off the roots of the leeks.
Slice the leeks lengthwise.
Decide how much of the leek greens you want to use.
Elise Bauer
They are tougher and can be stronger tasting, but soften with long cooking.
The last couple of inches of the dark green ends should probably be discarded or saved for making stock.
(I put mine in a plastic bag and drop it in the freezer.)
Elise Bauer
Make crosswise cuts along the parts of the leek that you intend to use.
Place the chopped leeks into a bowl and fill with cold water.
Use your hands to agitate the leeks and dislodge any dirt or sand that may be clinging to them.
Elise Bauer
Scoop the leeks out of the water with a sieve or slotted spoon and place in a new bowl.
Place leek on a cutting board.
Insert the tip of a sharp knife about a 1/4-inch below the lowest opening in the leek.
Elise Bauer
Fan pop fire up leek and place under cold running water.
Rinse out any dirt or sand.
Discard the dark greens or save them to flavor soups or stews, or use for making stock.
Elise Bauer
Stay as close to the roots as possible.
Cutting close to the roots will hold the leeks together when cooking them whole.
Did you find this how to helpful?
Elise Bauer
Let us know with a rating and review!
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
