How to Cut and Cook Leeks
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Cuisine
American
How to Cut and Cook Leeks
Description
To prepare leeks, begin by removing the stringy roots and the tough dark green tops. The resilient green parts can be saved for making vegetable stock if desired. Next, slice the leeks lengthwise, then cut into thin half-moon shapes. Rinse the cut leeks thoroughly in a colander under running water, tossing to remove any trapped dirt. Blot dry before cooking.
For cooking, this guide presents three options: sautéing, roasting, and grilling. Sautéing involves cooking the sliced leeks in olive oil over medium heat with salt and pepper until they soften, usually about five minutes. Roasting requires chopping leeks into chunks, tossing with oil and seasoning, then baking at a high temperature until tender. Grilling requires cleaning and drying the halved leeks, seasoning, and grilling for a smoky flavor.
Each cooking method brings out the subtle sweet and mild onion-like flavor of leeks while transforming their texture—from tender sautéed pieces to caramelized roasted chunks or smoky grilled halves. These cooked leeks add depth and nuance to many recipes.
Ingredients
- 1 bunch leek
- extra-virgin olive oil as needed
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
How to Cut Leeks
- Chop off the stringy roots and dark green leaves. You won't use the tough tops in most leek recipes, but I love to save them for vegetable stock.
- Slice the leeks in half lengthwise. Lay them cut-side-down on a cutting board, and cut them into thin half-moons. Transfer to a colander and rinse under cool running water, tossing to remove any dirt or debris. Use a kitchen towel to blot them dry before you start to cook.
How to Cook Leeks
- To sauté: follow the cutting method described above, and warm a glug of olive oil in a large skillet over medium heat. Add the leeks, a few pinches of salt and pepper, and cook, stirring occasionally, until they soften, about 5 minutes.
- To roast: chop into 1-inch chunks, and wash them using the method described above. Toss with olive oil, salt, and pepper and roast at 425° for 15 to 20 minutes, or until they're tender.
- To grill: slice in half lengthwise (skip the chopping step above), rinse and dry them well, drizzle with a little olive oil and grill both sides on medium-high until they're well-charred and tender. Season with salt and pepper.
User Reviews
Overall Rating
5
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