How to Prepare Leeks for Cooking

Trim tough ends from leeks. Rinse leeks in several sinks full of water. Drain and inspect leek layers for trapped dirt. Trim into cooking pieces and follow your favorite recipe.

Things You'll Need

• 8-inch chef knife
• Cutting board
• Water
• Sink
• Colander

Instructions

1. Choose young tender leeks no more than 1 ½ inches in diameter. Trim the tough root ends and discard. Pull off and discard outer layers that are yellow or spotted. Trim the green tops to within 2 inches of the light green center section of the leek.

2. Use an 8-inch chef knife to slice the leek vertically. Lay each half on a cutting board and cut vertically. There are 4 quarters.

3. Fill a sink half full of water and swish the leaks in the water one quarter at a time. Change water after rinsing each quarter. Check that all dirt is washed away before refilling the sink.

4. Lay each quarter separately in a colander. Run water over each section. Leave no dirt in the bottom of the colander. Dirt redistributes to the inside sections of the leek quarter.

5. Drain clean leeks on paper towels and blot away moisture.

6. Use the chef knife to cut leeks into 1-inch pieces. Leeks are now ready to use in any recipe that calls for either leeks or onions.

Resources

• The importance of washing leeks
• Pictures of leeks being prepared