How to Cut Up Leeks

Leeks belong to the same family as onions and garlic.

You may not know exactly what leeks are. If you are familiar with green onions, they have the same appearance except leeks are larger. They still have the same mild flavor that a green onion has. Before you cut up leeks for eating raw in salad or using them in a recipe, make sure to clean them well. The many layers at the green, top ends of the leeks can retain soil.

Things You'll Need

• Leeks
• Sharp knife
• Cutting board

Instructions

1. Place a leek on your cutting board. Cut the root, which is located at the end of the white, bulbous part of the leek, just above the base.

2. Cut the green leaves of the leek, above the white stem section, to a length of about 4 or 5 inches. Make lengthwise slits in the green portion.

3. Place the cut leeks into a bath of water for five minutes. Pull them from the bath and run them under cold water from the faucet, white side down and then green side down, to remove any lodged soil.

4. Leave the leeks as is for relish trays. Cut them in 1/4 to 1/2-inch pieces for salads. This is also a good size to use in recipes, unless directed otherwise.

Tips & Warnings

• Many recipes will call for using only the white part of the leek, or direct the cook to remove the outer dark green leaf sections of the leek, leaving lighter, more tender inner leaves.

References

• University of Wisconsin: Fruits and Vegetables, Leeks
• Good Life Garden: Leeks
• Ace Get Fit: Mushroom and Leek Galette