Leeks are a close relative of the onions that resemble scallions except they are larger. When harvesting or selecting them from the produce section, choose leeks that are smaller than 2.5 inches in diameter and firm. Select leeks that are straight with green, lush tops. Leeks are in season between September and April. Keep leeks in the refrigerator for one week or slice and blanch leeks to preserve them. After blanching leeks, freeze them for up to one year.
Things You'll Need
- Fresh leeks
- Cutting board
- Utility knife
- Pot (3-qt. size)
- Slotted spoon
- Large bowl filled with ice water
- Medium-size bowl
- Plastic freezer bags (quart size)
Wash the leeks to remove all visible dirt. Place the leeks onto the cutting board and slice off the roots from the ends. Slice off the top part of the leaves also. Slice the leeks into ½-inch-long chunks.
Fill the pot with water and set it on the burner. Set the burner to high and bring the water to a boil.
Add the sliced leeks to the boiling water and leave them in the water for three minutes. Remove the leeks with a slotted spoon and place them directly into the ice water.
Leave the leeks in the ice water for approximately five minutes and then transfer them to the other bowl. Allow the leeks to cool to room temperature.
Place the cooled leeks into the plastic freezer bags. Close the bags so that only 1 inch remains open. Squeeze the bags to remove as much air as possible and finish closing the bags.
Place the bags into the freezer and store for up to one year.