Leeks are a great ingredient to cook with, but if you’ve never used one before, they can be a little confusing.
Unlike onions, leeks grow in layers that trap dirt and sand inside, which means they need to be cleaned properly before cooking.
Ani walks you through exactly how to cut and clean a leek:
What Is a Leek?
A leek is part of the same family as onions and garlic, but it has a much milder, slightly sweet flavor. Basically if an onion and a garlic had a baby- it would be a leek!
Leek season is usually late fall through early spring. Its peak time is during winter, which is why we love a good Potato Leek Soup when it is nice and cold outside. However they are still great well through April.
They are a little intimidating, but are really easy to use. Things to remember: the white and light green parts are typically used in cooking, while the darker green tops are tougher and better suited for stocks. It is very important to clean this vegetable before use. The dirt gets caught in the layers, and nobody wants a mouth full of dirt.
Here’s exactly how to clean and cut a leek so it’s ready to use in any recipe.
How to Clean a Leek
Step 1: Trim the ends
Cut off the root end and remove the dark green tops.
Step 2: Slice the leek
Cut the leek in half lengthwise, or into rounds depending on your recipe.
Step 3: Rinse thoroughly
The best way to clean them is to place the sliced leeks in a bowl of cold water. Then gently separate the layers with your hands and let it soak for a few minutes. It’s best to use a colander inside of the bowl, so once you are ready to use the leeks, you can just take them out of the water.
The dirt will sink to the bottom.
Step 4: Lift and drain
Lift the leeks out of the water (don’t pour them out or the dirt will come with it).
Place them on a towel to dry.
How to Cut a Leek
How you cut a leek depends on how you’re using it:
- For soups and stews: slice into thin rounds
- For sautéing: slice lengthwise, then into strips
- For garnish: thin half-moons
Tips for Cooking with Leeks
- Always wash after cutting — not before
- Use only the tender white and light green parts
- Leeks cook down significantly, so use more than you think
- They pair well with potatoes, chicken, and seafood
Try Some of Our Favorite Leek Recipes
Looking for ways to use leeks? Here are a few recipes to get you started:
