How to Cut a Leek

Thursday, April 7, 2016

There are so many reasons to love leeks. If you need a few, check out our blog on it. They look like giant green onions. If this is your first encounter with a leek, you might wonder what on Earth to do with them. But don’t fear, prepping them is so simple.

CLEAN : As with all veggies, the first thing you’ll want to do is rinse them and pat them dry with a paper towel.

TRIM: Next, use a sharp kife to remove the top dark green leafy end and discard. Or even better, save these to flavor your next broth!

SLICE: Now you’ll have a small white & green piece with a fuzzy root. Rocking your knife back & forth on your cutting board, thinly slice the leek into coins. Discard the root when you get there.

CLEAN (AGAIN): Because leeks are part of the onion family, they have layers that grow in the ground, so some dirt can get stuck in between the layers. To get an extra clean, you can soak the leeks in cold water for a few minutes then drain, or simply place these coins in a colander and rinse with cold water, breaking them apart as you rinse. 

COOK: Now you’re ready to start cooking and enoy the deep, savory flavor of leeks! Try it in this week's Chicken Breasts & Braised Leeks.

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