How to Peel Leeks

Leeks have thick stalks that resemble oversized green onions.

Leeks grow thick, tender stalks that have a flavor similar to onions, but milder. Leeks are used to flavor soups, sauces, and as both side and main dish recipes. The stalks have multiple layers, much as an onion bulb does. The outer layer is tough and often dirty. Soil also lodges between the other layers of the leek leaves. Peeling and washing the leeks properly before you cook them ensures that the dirt doesn't find its way into your finished meal.

Things You'll Need

• Cutting board
• Knife

Instructions

1. Lay the leek on the cutting board, and cut off the roots with a sharp knife. Trim back the green top to the lighter green area. The deep green portion of the leaves is tough and inedible.

2. Slit the leek lengthwise with the tip of the knife. Begin the slit 2 inches above the root end of the leek and continue to the top of the leek.

3. Slide your finger into the slit and lift up the outer the leek. Peel away the outer layer and discard it.

4. Rinse the leek under cool water. Run the water into the slit so any dirt between the layers is washed away. Cook the leek whole, or cut it into smaller pieces.

Tips & Warnings

• Save the tough upper leaves for flavoring soups. Simmer the tops in the soup broth, but discard them before serving.

References

• University of California Extension: Leeks
• John Hopkins University; Celebrate the Harvest; Allegra Hamman CRNP, CNS