How to Cook with Leeks
Complete guide to cutting, washing, and cooking leeks. Learn three methods: sautéed, in soups, and roasted. Leeks have a mild, sweet flavor and work as a gentler substitute for onions.
1 pieces
Ingredients
- 1 Leek
Instructions
How to cut and wash
- Trim the root. Place the leek on the cutting board and cut off the root end, leaving only the white and light green stalk.
- Remove the dark green leaves. Cut off the dark green tops. Save them in a bag in the freezer for making vegetable broth.
- Cut lengthwise. Slice the leek in half from top to root. Open it slightly to check for sand between the layers.
- Rinse. Hold the halves under cold running water, fanning the layers apart with your fingers to remove any dirt. You can also slice into rounds and soak in a bowl of cold water. The sand sinks to the bottom.
- Dry. Pat dry with a clean kitchen towel or let air dry for a few minutes before cooking.
How to cook with them
- Sautéed. Heat olive oil or butter in a skillet over medium heat. Add the sliced leeks and cook for a few minutes until tender and lightly golden. Season with salt and pepper.
- In soups. Leeks are the classic base for potato and leek soup. Use them in place of onions in any soup for a milder, sweeter flavor.
- Roasted. Cut leeks into large pieces, drizzle with olive oil, and roast at 400°F for 15 to 20 minutes until tender and caramelized.
Notes
Don't throw away the dark green leaves. They are tough to eat, but excellent for making homemade vegetable broth.
Storage: Whole unwashed leeks last up to one week in the fridge. Sliced and frozen, they last up to 3 months.
Substitute: If you can't find leeks, use finely sliced white onion or the white parts of scallions for a similar mild flavor. Try leeks in my potato and leek soup or in the oven-baked pumpkin risotto.