How to Clean Leeks

Prep: 10

Cook: 0

Total Time: 10

Yield: 2 cups

Course: Condiment

Cuisine: American

Calories: 54kcal

A step-by-step guide for how to prepare and clean leeks for cooking whole or sliced into smaller pieces.

Use a chef's knife to carefully trim off the roots of the leek, keeping the white part intact.
Cut a slit about 2 inches through the dark greens leaves, from when the dark green parts start to turn light green.
Fan open the leaves to expose the interior and rinse the dark green leaves under running water until all of the dirt is removed.
Cut the tops of the leaves removing the dark parts, leaving about 1-inch of the leaves on top.
Slice the leek down the center from the dark green part to the white root end. Rinse if there is still dirt inside. Leeks are now ready to cook whole.

Use a chef's knife to carefully trim off the roots of the leek, keeping the white part intact.
Cut off the dark green parts. Cut the leek in half lentghwise.
Slice the leek into rings or long strips to the desired thickeness.
Place leeks in a medium sized bowl filled with cold water. Swish in the water until the dirt is removed.
Transfer to a colander and rinse with cool running water.
Dry between paper towels or with a salad spinner. Sliced leeks are now ready to use.

Recipe Link