Choosing and Cleaning Leeks
Leeks are a patient ingredient that require a little extra attention before they hit the pan. Because they grow in sandy soil, they hold onto earth deep inside their tightly packed layers, making a thorough rinse the most important step in your preparation.
Look for the white-to-green ratio.
Aim for leeks with a long, white shaft, as this is the tender part you will use most. Avoid any stalks that feel hollow, spongy, or show yellowing at the base.
- sharp chef's knife
- large cutting board
- colander
What goes in.
- 4 largefresh leeks
Rinsing in layers
Never submerge a whole leek and assume it is clean. You must open the layers physically to allow water to carry away the sand trapped near the root and center.
The method.
Trim the ends
Cut off the dark, tough green tops and the hairy root base. Leave about an inch of the light green part.
Split the stalks
Place the leek on your board and slice it vertically from the root end up through the top. This exposes the interior layers.
Flush the dirt
Hold the leek under cold, high-pressure running water. Use your thumb to peel back the layers and guide the water through the center, fanning the leaves until the water runs clear.
Chop
Place the cleaned halves flat-side down on your board and slice crosswise to your desired thickness.
When it doesn't go to plan.
Save the dark green tops in a freezer bag to add depth to your next batch of homemade vegetable or chicken stock.
If your leeks are particularly sandy, submerge the chopped pieces in a bowl of cold water and agitate them, then scoop them out with a slotted spoon to leave the grit at the bottom.
Store leeks unwashed in the crisper drawer of your refrigerator; they will keep for about a week.
The ones that keep coming up.
Can I eat the dark green parts?
They are edible but much tougher and more fibrous than the white and light green sections. They are best reserved for long-simmering stocks rather than sautéing.
Why do my leeks have dirt in the center?
Leeks are typically 'hilled' with dirt as they grow to keep the lower portion white and tender. This process naturally pushes soil between the developing leaves.
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