Description
Wash and trim fresh leeks for your favorite leek recipes!
Ingredients
Scale
- 1 large leek
- 1 large bowl of cold water
Instructions
- Trim the root and the dark green tops off each leek.
- Slice the leek in half lengthwise. Place it flat-side-down on a cutting board, then slice into half-moon shapes.
- Transfer leek slices to a large bowl filled with cold water. Stir the leeks a bit to release any grit, then lift them out of the water, leaving behind any sediment. Repeat with clean water until no dirt remains.
- Transfer leeks to a food storage container lined with a paper towel. Cover with an airtight lid and store in the fridge for up to a week.
Notes
How much green should I trim off my leeks? If you're using leeks in recipes with a longer cook time - like a potato leek soup, stews, braises, or stocks (we love leeks in our parmesan broth!) - you can leave a few inches of the dark green pieces at the top, right where the white part meets the darker green area. If you're cooking something more delicate - like a leek hash, sautéed veggies, or anything in a light sauce - we recommend trimming off all of the darkest green pieces and using only the white and lightest green parts of the plant.
