I cannot remember exactly when or from whom I learned this food prep tip. Mostly because it has been so long since I have cooked with leeks.
Shame on me, leeks are exquisite.
A vegetable that is a cross between an onion and garlic, leeks can add a subtle depth to your dishes. The white ends of a leek are the most tender of flavors and most recipes call for this.
The con of leeks? They have many layers that trap dirt which can be difficult to clean.
Here’s the tip: After cutting off the bulbous root and the dark tops (save these for stock later), slice through making a “fan” on each end. Then, run each fan-end through water to easily hand clean off the dirt particles.
Doing it this way makes it very easy. And once cleaned, very easy to chop!
Happy leeking!
