Description
Learn the essential steps to properly cut and clean leeks to ensure they are free of dirt and ready for cooking or eating. This simple guide walks you through cutting off the unwanted parts, slicing techniques, and thorough washing to remove grit trapped in the layers.
Ingredients
Scale
Ingredients
- 1 leek
- Water for washing
Instructions
- Cut leek ends: Trim off the root end and the dark green leaves of the leek to keep only the light green and white parts.
- Slice leek: Depending on your recipe, slice the leek in half lengthwise and then into thin half-moon slices or cut crosswise into round slices.
- Fill bowl with water: Prepare a large bowl filled with cold water for cleaning.
- Add sliced leeks: Place the cut leeks into the water bowl.
- Toss leeks in water: Gently toss and swish the leeks around to loosen and release the dirt trapped in their layers.
- Drain water: Carefully remove the leeks from the water or use a colander to drain.
- Pat dry leeks: Use a clean towel or paper towels to pat the leeks dry before cooking or using in recipes.
Notes
- Leeks often contain dirt between their layers, making thorough cleaning essential.
- Discard the tough dark green leaves as they are usually too fibrous for cooking.
- If you prefer, save the dark green leaves for making vegetable stock.
