Whether chopped in a steamy bowl of potato soup or sauteed in a stir-fry, leeks always make us happy. If you aren’t familiar with them, leeks belong to the onion family. They look a bit like an oversized scallion, with a white-green tubular base and broad, ribbon-like green leaves. They bring a delicately sweet flavor to foods, milder and more complex than a standard onion.
When eaten raw, leeks are crunchy and nutritious. Toss chopped leeks into salads or use to garnish a hearty main dish. Swap a leek for the onions in a soup or casserole recipe, and enjoy the more delicate flavor that results.
Test Kitchen Tips:
- Since the leaves are coarse in texture, many people stick to eating the softer pale part of the stalk. But the entire leek is edible. Simply saute the leaves for a while for a more tender bite.
- Leeks are available year-round. In the winter, sauteed leeks make a delicious side topped with an egg or a quick sauce.
How to Clean a Leek
Because leeks are grown underground, they accumulate sand and sediment in their layers. You’ll want to wash it out before sinking your teeth into this healthy veg. Luckily our test kitchen has the dirt on how to clean a leek!
Step 1: Remove the Ends
Cut off the root end and the tough green top using a sharp chef’s knife. If you’d like, reserve the root for making stock, and save the leaves for a saute.
Step 2: Slice in Half
You’ll have the narrow white stalk left. Slice it lengthwise down the middle to form two long skinny halves. This will expose all the layers in the middle of the leek.
Step 3: Soak and Rinse
Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek’s many layers, clearing out all the bits of debris.
Once your veg is all cleaned up and dirt-free it’s time to get cookin’. Try this Asparagus Leek Chowder or my favorite Herbed Leek Tart. You’ll find yourself coming up with tons of ways to sneak more leeks into your dishes.