How To Cut Leeks (Instructional Recipe)
Learn how to cut leeks with this step-by-step guide, then use in a wide variety of recipes. Find out how to buy, store and chop them efficiently. If you are a fan of onions, garlic, and shallots, you will love the sweet, delicate flavor that leeks can add to your food! Gluten-free, Dairy-free, Vegan
Servings: 4 servings
Calories: 81kcal
Equipment
Ingredients
- 6 Leeks
Instructions
- To cut leeks: Begin by trimming off the tough, fibrous dark green part near the top with a sharp knife. What you'll notice is that there are sometimes lighter green parts of the leek underneath the dark green tops. To be on the safe side -- and reduce as much food waste as possible -- we recommend keeping a little extra dark green leek intact, knowing that you'll likely discard that outer layer, leaving behind light green leaves.
- You can either cut the leek directly in half, from top to bottom through the root end of the leek, then leave whole (for instance, if you were roasting them), or lay them cut side down on a cutting board, then thinly slice into half moons.
- To clean leeks: Rinse halved leeks (with their roots intact, after you discard the dark green part) under water, separating the layers a bit to help release and wash away any remaining bits of dirt, or chop them and place in a colander. Rinse well until no dirt remains, then pat dry with a paper towel (regardless of whether they're chopped or halved) or lay them flat to dry until ready to cook.
Notes
- Keep fresh, unwashed and untrimmed leeks in the refrigerator. You can place them directly in a crisper drawer or wrap in plastic wrap to help retain moisture.
Nutrition
Calories: 81kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2225IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 3mg
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