I don’t use them often but when I do I never remember how to clean them and cut them and which part to eat (is it the leafy green part or the white part?).
So I’m actually writing this post for myself so that I can reference it in the future. If it helps you too then WAHOO! Chances are, you are smarter than me and already know this 🙂 If that is the case then you can move on to bigger and better things like making…
Cheesy Potato and Leek Soup
Ham and Bean Soup
Potato and Bacon Soup
Bacon Brussels Leek Pizza
Slow Cooker Pork Chops with Cranberries and Leeks
Spaghetti with Leek Alfredo
Soba Noodles with Leeks
Homemade Macaroni and Cheese with Ham and Leeks
Green Curry Soup with Cauliflower and Leeks
Skillet Poached Eggs with Spinach and Leeks
Step 1: This is a leek. It looks like a big green onion of sorts. Essentially that’s what it is. Get out a cutting board and a knife.
Step 3: I like to cut the leeks in half moon slices so I just make a cut right down the center until you get to the white part at the bottom.
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I was hoping to find great recipe for leek soup!!
Hi, Karen. Thanks for sharing this step by step guideline for cutting and clean leeks. It really helps us a lot.
The tough green parts can be used too. I freeze them until needed, then throw them into broths or soups to infuse flavour. The longer they stay in the broth, the better the flavour comes through.
oh wow! good to know 🙂