How to Cut Leeks
If you’re confused about how to use and cut leeks, then you’ve come to the right place. Learn how to quickly and easily cut and clean leeks in this How to Cut Leeks guide!
Servings: 1
Ingredients
- 1-2 leeks rinsed
- water
Instructions
Method 1
- Rinse the leeks thoroughly with water. Cut off the dark green leafy part of the leeks.
- Cut off the roots at the bottom of the stems.
- Cut the stem in half and place them cut side down.
- Julienne the stems into long thin pieces.
- Transfer the sliced leeks into a bowl of water and rub them through your hands to try and dislodge any dirt or debris stuck between the layers.
- Transfer to a strainer and allow the water to drain off the leeks.
Method 2
- Cut off the dark green leafy part of the leeks.
- Cut off the roots at the bottom of the stems.
- Slice the leek into thin round rings, from tip to root.
- Transfer the sliced leeks into a bowl of water and rub them through your hands to try and dislodge any dirt or debris stuck between the layers.
- Transfer to a strainer and allow the water to drain off the leeks.
Notes
- Freshly purchased leeks should be stored in the crisper drawer in your refrigerator in a plastic bag to stay fresh. No need to wash it before you store it. To save space, you can cut off the dark green leafy section before storing.
- Leeks can last up to 2 weeks in the fridge when properly stored.
- You don't want to pour the water and leeks through a strainer. Use your hands to transfer the cut leeks so any dirt or sediments say at the bottom of the bowl of water.
Nutrition
Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg