Do you know how to clean leeks? It isn’t hard to do, but if you have never cleaned leeks before, you may not know where to begin. This Step-by-Step Guide will walk you through the steps, making cleaning leeks a breeze!
What Are Leeks?
Leeks are a member of the onion family. They add a delicious pungent taste to soups and sauté. They are bulb vegetables that resemble an overgrown green onion. The bulb portion has a white flesh with green pinstripes with a large green leafy top.
The problem with leeks is that they grown buried down in the dirt. As they grow, dirt gets embedded into the multiple thin layers of the bulb. Each new layer catches dirt inside as it forms. These gritty onions require special attention and cleaning when preparing them for food.
What This Video On How to Clean Leeks
How To Clean Leeks
Step 1: RINSE
Rinse any excess dirt off the outside of the leeks.
Step 2: Cut Off the Leaves
Cut off and discard the dark green leaves an inch or so above the white part of the stalk. The greens are too bitter and too fibrous to eat (they can be used to flavor soups and stocks).
Step 3: Cut Off the Root End
Next, cut a quarter-inch or so off the bottom (white pinstriped portion) of the leek, and discard the roots.
Step 4: Cut the Leeks Lengthwise
The light green and white portion that remains is the edible part of the leek. Cut this in half lengthwise.
Step 5: Slice According to Your Specific Recipe
Continue slicing the leek horizontally in half circles to the directed size thickness needed for your specific recipe.
Step 6: Rinse and Soak the Leek Slices
Add the sliced leeks to a sieve or colander rinse with cold running water. Swish them around a few times. Add the leeks to a bowl and fill it with cold water. Allow them to soak a minute or two.
Drain the leeks with the sieve or colander. The grit will remain behind in the bowl. Fill the bowl with fresh water and repeat until the water is clear.
How to Get Rid of Excess Water
Most of the time, leeks go into a soup or stir-fry, so you don’t have to worry about drying them before cooking. If your recipe requires the leaks to be dry, you can run it through a salad spinner or press it between kitchen towels after chopping it into pieces.
I hope this helps you prepare leeks for all of your recipes.
What is your experience with leeks? Comment below!
Recipes That Use Leeks
- Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese
- Leeks and Mushrooms With Cheesy Toasts and Fried Eggs
- Healthy Carrot-Ginger Soup With Roasted Vegetables
- Cream of Mushroom Soup
How To Clean Leeks: A Step-By-Step Guide
Ingredients
- Leeks
Instructions
STEP 1: RINSE
- Rinse any excess dirt off the outside of the leeks.
STEP 2: CUT OFF THE LEAVES
- Cut off and discard the dark green leaves an inch or so above the white part of the stalk. The greens are too bitter and too fibrous to eat (they can be used to flavor soups and stocks).
STEP 3: CUT OFF THE ROOT END
- Cut a quarter-inch or so off the bottom (white pinstriped portion) of the leek, and discard the roots.
STEP 4: CUT THE LEEKS LENGTHWISE
- The light green and white portion that remains is the edible part of the leek. Cut this in half lengthwise.
STEP 5: SLICE ACCORDING TO YOUR SPECIFIC RECIPE
- Continue slicing the leek horizontally in half circles to the directed size thickness needed for your specific recipe.
STEP 6: RINSE AND SOAK THE LEEK SLICES
- Add the sliced leeks to a sieve or colander rinse with cold running water. Swish them around a few times. Add the leeks to a bowl and fill it with cold water. Allow them to soak a minute or two.Drain the leeks with the sieve or colander. The grit will remain behind in the bowl. Fill the bowl with fresh water and repeat until the water is clear.
Julie is HostessAtHeart says
This is the perfect tip for me! Leeks are on my must try radar but I haven’t used them yet.
The Mountain Kitchen says
Julie,
I thought I was the only one who hasn’t tried them. David and I loved them in the soup I made. I will definitely be using them again. Glad I could help you in advance. 🙂
Debbie
Sherri Thompson says
Thank you from me too. I’ve always been curious, but never tried them. Now if I want to, I know how to clean them. Very cool! Thanks, Debbie.
The Mountain Kitchen says
You’re welcome Sherri! xoxo