How to Select and Use Leeks
Look for leeks with lots of white and light green.. Avoid leeks that are discolored.. Choose leeks that are crisp, firm, and fresh.
Steps
Look for leeks with lots of white and light green.
Look for leeks with lots of white and light green.
Avoid leeks that are discolored.
Avoid leeks that are discolored.
Choose leeks that are crisp, firm, and fresh.
Choose leeks that are crisp, firm, and fresh.
Opt for smaller leeks.
Opt for smaller leeks.
Keep leeks in the refrigerator for up to 2 weeks.
Keep leeks in the refrigerator for up to 2 weeks.
Trim off the roots and dark green leaves.
Trim off the roots and dark green leaves.
Cut the leek open lengthwise.
Cut the leek open lengthwise.
Rinse the leek halves under running water.
Rinse the leek halves under running water.
Chop the leeks as necessary.
Chop the leeks as necessary.
Sauté the leeks to brown them and bring out the flavors.
Sauté the leeks to brown them and bring out the flavors.
Roast the leeks to cook them slowly and caramelize them slightly.
Roast the leeks to cook them slowly and caramelize them slightly.
Caramelize them to bring out their sweetness.
Caramelize them to bring out their sweetness.
Make a leek and potato soup.
Make a leek and potato soup.
Try a leek risotto.
Try a leek risotto.
Toss leeks into a salad for a mild onion flavor.
Toss leeks into a salad for a mild onion flavor.
Use leeks raw as a garnish.
Use leeks raw as a garnish.
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