How to Cut Leeks Into Rings
Many people still aren't sure what they're looking at whey they come across a bunch of stout, white-and-green leeks in the supermarket. But the leek is a versatile vegetable that works well in soups, salads and stews. It can be cut and served raw, steamed, braised or fried in oil, which turns the leek tangy and crispy. Careful and correct preparation, including the cut of the traditional leek ring, is the key to success with a leek dish. Does this Spark an idea?
Instructions
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Wash the leeks thoroughly in cold water. Leeks commonly gather a film of dirt when harvested, some of which might remain on the leeks by the time you buy them.
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Cut off the green tops and save them for vegetable stock. Cut the root strands as well, if any have been left on the leek. You should have a thick, straight, white leek stalk remaining.
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Slice through the leek across its width at one-half-inch intervals. For a faster and more accurate cut, do it the professional way: slide the leek from bottom to top underneath the knife edge, which moves rapidly up and down in the same place.
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Divide the circular slices into rings by sliding your finger through the center of the slice and separating the layers with your fingers. You should end with a small pile of clean leek rings of various sizes.
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If you want semicircles, cut the leek stalk in half lengthwise, then separate the layers with your fingers. The rings can be fried in butter as a side dish, go into a stew or added to a salad.
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Tips & Warnings
Use a sharp knife; leeks are thick and rather tough when raw.
Make sure the leeks are thoroughly washed. Run cold water over them when you start and when you finish. You don't want to end up with sand in your food.
When boiling leeks, keep the pot uncovered. This releases some noxious vapors that can form.
