How to Cut Leeks
Servings: 1
If you've ever come across a recipe that calls for leeks and you've avoided it because they look weird, then you need this step-by-step guide! Let's learn how to cut leeks and wash them to unlock a whole new vegetable that's a slightly sweet, milder cousin to the onion.
Equipment
- sharp chef's knife
- glass bowl
- colander
Ingredients
- 1 leek
Instructions
- Place the whole leek on a cutting board. Cut off the dark leafy green part of the leek as well as the root end.
- Thinly slice the rest of the stalk. Separate the layers of each ring with your fingers.
- Place the sliced rings of leek into a bowl of water. Gently toss the pieces to shake loose any dirt or sand.
- Use a slotted spoon to transfer the leek pieces to a colander and rinse under cold water briefly. Pat dry on a paper towel or tea towel before using.
Notes
- Make sure to cut the leek before washing it as dirt is easily trapped in its many layers and won't come loose if washing it whole.
- Store whole leeks in the fridge without any wrapping around them. They should stay fresh for 1-2 weeks.
- Store chopped leeks in an airtight container in the fridge for up to three days.
- You can swap leeks into any recipe that calls for onion for a sweeter, milder flavor.
Nutrition
Calories: 54kcal, Carbohydrates: 13g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Sodium: 18mg, Potassium: 160mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1484IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 2mg