Step-by-Step instructions and how to trim, clean, and slice leeks for recipes. Easy preparation tips to store in the fridge and freezer for faster cooking!
Leeks are a mild wonderful vegetable, a “distant relative” to onions and garlic. Use them in place of regular onions in recipes. They’re mild, sweet, and have a delicate flavor. Their vibrant light green color is so pretty in dishes!
Tips on Buying and Storing Leeks:
- After you buy leeks, refrigerate them unwashed in open plastic bags up to 1-2 weeks. I often buy a large amount, clean, slice, and keep ready in the freezer for quick recipe preparation.
- Store clean and pre-sliced, in freezer zip lock bags for 3-4 months.
- Most recipes call for the white and light green parts of the leeks, the dark green parts can be tougher, but can be used in your chicken stocks and broths.
- Freeze the clean, dark green pieces in a ziplock bag, and use to make homemade stocks or broth.
Cleaning Leeks Step-by-Step:
Grown partly underground, leeks trap sand hidden inside. Soaking them in a bowl of cool water with a splash of vinegar cleans them well.
You will see the sand in the water, and you sure don’t want that in your recipe!
Other Ways To Slice:
Julien Leeks: Take 3-4 layers from leek halves, then fold in half lengthwise, and slice into thin long pieces or strips.
Thinly Slice Leeks: Take clean leek halves pieces and start at one end and slice into 1/8 inch thick slices. You can then cut those strips into a finer dice if desired.
Leeks take a little time to clean and prepare, but are worth the flavor they bring to dishes!
All The Best Dishes,
Some of my favorite go-to recipes are Potato Leek Soup & Gorgonzola Leek Stuffed Chicken.