How to Cut and Clean a Leek
88Leek Cutting Review
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How to Cut and Clean Leeks
Leeks have a very mild sweet onion flavor and are delicious when used in recipes but preparing them before cooking can seem a bit confusing if you haven't done it before.
As only the tender part of the leek is used in recipes you'll learn that much of the whole leek you've grown or purchased will be disposed of before cooking.
It's also important to know that leeks need to be cleaned properly before using them because they have so many delicate layers where dirt particles can be hidden.
Read on to learn the best way to cut and clean a leek and you'll be a professional leek prepper in no time!
As a bonus, I've also provided some tasty leek recipe links for you to test out your newly learned culinary skill. Enjoy!
How to Cut a Leek
Using a sharp chef's knife, cut the root portion of the leek off just above the base and discard.
Next, remove the tough darker green leafy portion of the leak and discard.
What you have left is the light green to white section of the leek.
Cut this body portion in half lengthwise.
Finally chop the leek into portions as described in your recipe.
How to Clean Leeks
The easiest way that I've found to clean leeks is to place the chopped leek portions into a colander and then submerge the entore colander into a bowl of cold water. Swish the leeks around in the water for a few seconds to let any dirt particles fall into the bottom of the bowl. Then simply lift the colander from the water and let drain.
More Information About Leeks
- What are Leeks?
Brief and Straightforward Guide: What are Leeks? - Leeks > Start Cooking
This guide to leeks is great to get to know this delicious vegetable. It will show you how to cut, wash and cook leeks. - Leek - Wikipedia, the free encyclopedia
What's a Leek? Article from Wikipedia. - Leek Selection and Storage
Smaller leeks are milder and more tender. Find out how to select and store leeks.
Delicious Leek Recipes
- Vegetarian Leek Recipes - Vegetarian Recipes and Info
Leeks take a little cleaning, but they have great flavor, particularly in soup. They're a bit milder than onions and garlic, and despite what most recipes say, you can eat pretty much the whole thing, including the dark green leaves. Vegetarian leek - Potato Leek Soup Recipe
What a blessing a big pot of potato leek soup can be on a cold day! The potato makes it hearty and filling, and the leeks give it a delicious fresh bite that brings excellent flavor. Add some cream and you have a wonderfully smooth, rich soup that wi - Leek Medley
Leeks......the dirty giant green onion. It's that big scallion thing you stand there in the produce section thinking..What the heck is that thing and what do I even do with it? For starters I highly recommend... - Organic Cauliflower, Leek and Blue Cheese Soup
A Scottish soup with many warm flavorful tastes. As always, use as many organic ingredients as possible! Ingredients: 2 tablespoons Organic Valley Butter 1 cup chopped leeks 5 cups chopped cauliflower 3-3... - Potato and Leek Soup Recipe
I have made this soup a handful of times and have augmented the Test Kitchen Cookbook's recipe to make it my own. It's absolutely delicious and leeks are good right now. Pair it with a large salad and... - Steamed Leek and Onion Pudding
This is another one of those traditional types of meals, not from South Africa, but rather from Wales. A lot of Welsh, Cornish, Irish and Scots, not necessarily any order came and settled in South Africa,... - Ham-wrapped leek salad
I was tempted to name this receipe
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Do you know any other leek cutting or cleaning tricks? Please share them here.
Hello!
Other applications for leeks that I would like to share.
The leek tops can also be used in a variety of ways. Steam or poach the whole, washed green tops until they are tender. Chill and small dice or cut thin strips and blend into your potato salad or any other dish where you can use onion. Try it and taste it.
There also great to make a chicken or beef stock or in a a roasting pan.
You can also slit each leaf along the side (after it is cooked)place it on a bed of cheese cloth overlapping the leaves 1/4 inch to make a leek bed that can be stuffed with a variety of cooked or raw blends. trim the leek bed so all sides are even. Use the cheese cloth to roll the leek bed around the stuffing. (roll it tight) Use butcher twine to tie off each end around the entire log. Then roast, untie, let it rest and slice.
For a precooked stuffing such as seafood.
Omit the cheese cloth and use plastic wrap to secure your log. Chill for 24 hours and slice to desired portions.
kiwi91 says:
9 months ago
I've never cooked with leeks because I never knew what to do with them. Thanks for the suggestions!