How to Cut & Clean Leeks - Evolving Table (2024)

FAQs

How to Cut & Clean Leeks - Evolving Table? ›

Rinse Sliced Leeks Under the Faucet

If you chose to cut your leeks lengthwise, you can run each halved stalk under cool water, fanning the layers open with your fingers so the water can run in-between and wash away sand and grit.

Rinse Sliced Leeks Under the Faucet

If you chose to cut your leeks lengthwise, you can run each halved stalk under cool water, fanning the layers open with your fingers so the water can run in-between and wash away sand and grit.

We like the taste (it's basically just a big onion green), so we typically keep about 2 to 3 inches or so of the dark green part with the body of the leeks. Discard the dark greens or save them to flavor soups or stews, or use for making stock. Cut of the root end of the leeks: Stay as close to the roots as possible.

Leek tops, like the tops of most mature aliums, are tough and fibrous and have relatively little taste. Leek tops won't be inedible by any means, particularly if you slice them thinly, but the dish would likely have a better texture, or at least be about the same, if you left them out.

The common wisdom is that leek greens are so tough, they should only be used to make stock. I agree that leek greens are great to throw into stock, but that's far from their only use. Yes, the fact is that they are tough. But you know what makes tough things tender?

However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.

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.

Most recipes call for the white and light green part of leeks. You can technically eat the dark green part, but it has a much tougher texture. If you don't want to waste this part, consider saving it to make homemade vegetable stock or use it in recipes where you cook it very well until tender.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

Leeks are an excellent source of antioxidants like vitamins C, K and beta-carotene that have anti-inflammatory and anti-aging benefits. Carotenoids include zeaxanthin and lutein which protect the eyes, reducing risk of cataracts and age-related macular degeneration.

How far down do you cut leeks? ›

The first step is to find the root end of the leek. Similar to a green onion, it is the white part with small root-like strings. Move the knife slightly up, no more than an inch. Make a clean slice down, straight through the leek.

If you are one of those people who can't tolerate an abundance of onions in a dish, try leeks instead. They're milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest.

You can either: Eat Them Raw: Like onions, raw leeks have a pretty strong flavor. But when they are very thinly sliced, they can be a nice garnish for soups, salads, roasted veggies, meats, fishes, or other dishes. Or you can also mix them into green salads, dips, or salad dressings.

While the whole leek is edible, primarily just the white and light green portions are used. The top leafy part is tougher to eat but still has flavor. If your recipe doesn't use the leek's dark green tops, save them for homemade veggie stock.

First, slice the leeks in half lengthwise. Then, chop off the stringy roots and dark green leaves. You won't use the tough tops in most leek recipes, but still, don't toss them! They add delicious oniony flavor to homemade stock.

The bulb comes to an end at a point, often with roots still attached. The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.