Last year, I posted on how to prep leeks. But after testing recipes for this week’s root source, I wanted to re-focus on two forms of leek prep: cut in half (for grilling and braising) and sliced (for soups, stews and stir-fries).
For either prep type, you’ll need to isolate and clean the usable white and light green sections of the leek. Start by cutting off and discarding the root from the leek’s bottom end. (If you’re planning to cook the leeks as halves, try to leave enough of the fibrous white part above the roots to hold the halves together. If you’re planning to slice the leeks, you don’t need to be so exact here.)
Next, chop off the tough top part of the leek where the light green starts to darken. Either discard the green part or rinse it well and use it to flavor a stock.
Next, cut the leek in half lengthwise. If you’d like insurance that the leek will stay together for washing, leave the root end intact.
Now it’s time to get rid of the sand and soil that wedges between the leek’s layers.
Be thorough here — a gritty bite is a deal-breaker. Rinse the leek under cold running water, making sure to spread the layers apart with your fingers to remove any hidden sand or soil.
Now all you have to do is finish cutting the leek in half lengthwise (if you haven’t already), or slice it crosswise as thick or thin as you like.
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Yummm…I love leeks! Grilling and braising are my favorite ways to cook them, though that soup looks mighty delicious. I’ll be trying that soon.
It always makes me laugh (ruefully) when they are referred to as ‘peasant food,’ as I’ve rarely seen them for less than $3 a pound. I think I’ll try growing my own this summer.
Young adolesent leeks have a better smell, the sprouts are quite potent.