How to Cut & Wash Leeks
User Reviews
5
How to Cut & Wash Leeks
Description
How to Cut & Wash Leeks explains preparing leeks by first trimming off the tough dark green tops and root ends. The manageable part of the leek is then halved lengthwise to allow easy cutting into preferred shapes: rings for soups, half moons for sautés, julienne matchsticks for stir-fries, or diced for garnishes or stuffing.
After cutting, the leeks are washed by submerging them in cold water and agitating gently to release dirt and residue trapped between layers. This process ensures the leeks are clean and crisp without sogginess. Proper washing is important due to the naturally sandy environment leeks grow in.
Cut leeks store well in airtight containers for several days and freeze nicely if pre-cleaned and frozen on a baking sheet first to prevent clumping. This preparation step helps incorporate leeks easily into multiple recipes while maintaining freshness.
Ingredients
- 1 leek
Instructions
- Using a sharp knife, cut off the top tough dark green part of the leek and discard. Next, cut off the bottom root end of the leek.
- Cut the white part of the leek in half lengthwise.
- For rings, slice the trimmed leek crosswise into rings of your desired thickness (about ¼-inch).
- For half moons, cut the trimmed leek in half lengthwise. Then, slice the leek crosswise into semi-circles of your desired thickness (about ¼-inch).
- For matchsticks or julienne cuts, cut the trimmed leek in half lengthwise. Place the leek half cut-side down on the cutting board. Slice the leek lengthwise into thin strips (about ⅛-inch).
- For dice cuts, cut the trimmed leek in half lengthwise. Place the leek half cut-side down on the cutting board. Slice the leek lengthwise into thin strips. Hold the strips together and cut crosswise into small cubes.
- To wash the leeks, place the leeks in a large bowl and cover with cold water. Allow them to sit for 5 minutes, agitating occasionally. Pull the leeks out of the water and drain well in a colander before using as desired.
Notes
- Store cut leeks in an airtight container for 3 to 4 days before using.
- Freeze cleaned, cut leeks spread on a baking sheet to solidify before transferring to freezer bags; they keep up to 10 months.
- Proper washing removes grit and dirt trapped in leek layers; agitate leeks in cold water for thorough cleaning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
