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Leeks are one of those ingredients that can really add that something extra to a dish with their mild, onion-like flavor, but they can seem a bit intimidating if you’ve never worked with them before. Trust me, I’ve been there! Cutting and washing leeks is actually pretty simple once you get the hang of it, and I’m here to walk you through washing and cutting leeks step by step. Whether you’re making a leek and potato soup or adding them to a stir-fry, this tutorial will make sure you get the most out of your leeks, minus any grit or hassle.
Table of Contents
What are Leeks?
This long, green veggie with a white tip often works like an onion. For instance, it can be raw in salads or diced and sautéd for stews and soups. Like an onion, it is comprised of many layers that naturally separate as you slice through it. But unlike most onions, it is mild enough to stand alone or be roasted whole.
Leeks are totally worth getting to know for their health benefits. Like all alliums, they are believed to help lower the risk of certain cancers. They have lots of vitamins and minerals and are packed with iron and calcium. It sounds like a unicorn of a vegetable and one I should definitely include more in my meals. You too? Then, keep reading so you can incorporate this powerhouse in your cooking effortlessly and dirt-free.
Why Learn to How to Slice Leeks
- Minimize food waste. Knowing how to cut up a leek properly will avoid food waste. Save the leafy green parts for the vegetable stock and maximize the light green stalky part for all the yummy recipes.
- Instant flavor enhancer. Leeks, like onions and garlic, enhance the taste profile of any dish. Saute them to bring out their sweet and savory flavor or keep them raw for a zesty bite in a salad. You won’t regret adding them either way!
- Eat the leeks, not the dirt. Let’s be real: leeks are dirty! But don’t let that dissuade you from incorporating this delicious allium into your meals. With a little know-how (which I cover thoroughly below) and running water, you’ll be able to conquer every gritty bit and turn those dirty leeks into delicious meals!
How to Cut Leeks
Think of cutting leeks much like cutting an onion. You have to remove the top and bottom and then go at it, depending on how you want to use it, holding the layers intact. The biggest difference is cleaning the leeks well since leeks tend to hold on to dirt. But even that is easy and can be a little therapeutic. And trust me, when you see all the dirt collected on the bottom of the bowl – you’ll appreciate the effort and enjoy grit-free leeks even more!
Trim the Leafy Greens & Root
For Rings
For Half-Moons
For Matchsticks or Julienne Cut
For Diced
How to Wash Leeks
Knowing how to cut up a leek is actually the easy part. Cleaning them well can be annoying as the dirt can be a little stubborn, but not to worry – follow these instructions, and you’ll be on your way to grit-free perfection in no time! Just remember, no matter how you cut the leeks, you have to rinse them well in cold water to remove dirt, strain and dry them well to remove any excess moisture, and store them in a container or use them immediately in recipes.
Tips for How to Prepare Leeks
- Cut the bottom root close to the end. Try to get as close to the end as possible to keep the layers intact for easier cutting and to keep as much of the light green stalk.
- Swish the water. Leeks tend to hold the soil they were grown in, so make sure you agitate the water and leeks. Similarly, when it’s time to scoop out the leeks, give the dirt a chance to settle to the bottom without agitating.
- Scoop the leeks, don’t pour. Notice all that dirt and grit that sinks to the bottom of the water bowl (shown in step 4 above). That’s why it’s important to scoop them out instead of pouring the leeks through a colander. This prevents the dirt from settling back on the leeks.
- Try a second rinse. If the leeks are super dirty, consider rinsing them under cool running water after soaking them to make sure you get all residual dirt off.
- Dry well before using or storing. Pat the cleaned leeks with a paper towel to remove excess moisture. Or better yet, run them through a salad spinner and lay them out on a clean towel to air dry. Any moisture left on them will either spoil them (if storing) or prevent them from properly cooking (water will cause them to steam rather than saute).
Recipes with Leeks
- Potato Leek Soup
- Buttered Leeks
- Roasted Carrots and Leeks
- Potato Leek Pie
- Parmesan and Leek Quiche
- Slow Roasted Leeks
- Cauliflower Leek Soup
- Mushroom and Leek Risotto
Frequently Asked Questions
Yes, and you’ll see that some recipes will often suggest this. They can be substituted one for one. However, they have a milder flavor so you may want to compensate by adding more garlic or spices to your recipe.
Look for stalks where the edible white and light green parts predominate. You will get more for your money that way. As always, avoid vegetables with brown spots or wilted leaves. The colors should be bright, and the white part should be free of marks or discoloration.
Store fresh, uncut leeks loosely in a plastic bag in the refrigerator. There is no need to seal them tightly. They should last from five days to two weeks. Cut leeks can be stored in a paper towel-lined airtight container for 3-4 days before use.
Yes, leeks are very freezer-friendly! Cut, wash, and dry the leeks as instructed above, then spread them evenly across a large baking sheet. Freeze until firm then transfer to a freezer bag. Keep in the freezer for up to 10 months.
This nutrition-packed veggie is the highlight of the popular potato leek soup, but it can also be used in many other recipes. Or, just like grilled onions, leeks can simply be roasted or grilled on their own. And now you know how to chop leeks and wash them properly so you won’t have any gritty surprises in your food.
More Vegetable Cutting Tutorials:
- How to Cut an Avocado
- How to Cut Tomatoes
- How to Cut an Onion
- How to Cut a Bell Pepper
- How to Cut Carrots
- How to Cut Beets
- How to Cut Cabbage
- How to Cut Romaine Lettuce
- How to Cut Garlic
If you’ve found this cooking resource for How to Cut & Wash Leeks helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! We would love to hear about your experience with this tutorial. And if you snapped some shots of it, share it on Instagram so we can repost on my stories!
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How to Cut & Wash Leeks
Ingredients
- 1 leek
Instructions
- Using a sharp knife, cut off the top tough dark green part of the leek and discard. Next, cut off the bottom root end of the leek.
- Cut the white part of the leek in half lengthwise.
- For rings, slice the trimmed leek crosswise into rings of your desired thickness (about ¼-inch).
- For half moons, cut the trimmed leek in half lengthwise. Then, slice the leek crosswise into semi-circles of your desired thickness (about ¼-inch).
- For matchsticks or julienne cuts, cut the trimmed leek in half lengthwise. Place the leek half cut-side down on the cutting board. Slice the leek lengthwise into thin strips (about ⅛-inch).
- For dice cuts, cut the trimmed leek in half lengthwise. Place the leek half cut-side down on the cutting board. Slice the leek lengthwise into thin strips. Hold the strips together and cut crosswise into small cubes.
- To wash the leeks, place the leeks in a large bowl and cover with cold water. Allow them to sit for 5 minutes, agitating occasionally. Pull the leeks out of the water and drain well in a colander before using as desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
