Make crosswise cuts along the parts of the leek that you intend to use. Place the chopped leeks into a bowl and fill with cold water. If the leeks are especially dirty, rinse them first in a colander, before covering with water.
Use your hands to agitate the leeks and dislodge any dirt or sand that may be clinging to them. Scoop the leeks out of the water with a sieve or slotted spoon and place in a new bowl. Place leek on a cutting board. Cut straight through, up to and through the green ends of the leek, leaving the pale part of the leek whole.
Fan open the leek and place under cold running water. Rinse out any dirt or sand. If the leek is especially dirty, you may want to make another similar cut through the leek to further be able to fan the leek open. Cut off the dark green tops of the leek, reserving on the body of the leek as much of the dark green as you want. We like the taste it's basically just a big onion green , so we typically keep about 2 to 3 inches or so of the dark green part with the body of the leeks.
Discard the dark greens or save them to flavor soups or stews, or use for making stock. Stay as close to the roots as possible. Cutting close to the roots will hold the leeks together when cooking them whole.
How to prepare leeks by David Lebovitz. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Heads up — if you choose to serve them this way, look for really fresh, peak-season leeks.
How you cut leeks will vary based on how you cook them. This method for how to cut leeks is the one I use most often.
Then, chop off the stringy roots and dark green leaves. They add delicious oniony flavor to homemade stock. Next, continue chopping the white and light green parts. Lay them cut-side-down on your cutting board, and cut them into thin half-moons. Now, you might find that your leeks are pretty dirty inside. Leeks are often filled with dirt and sand, so cleaning them is an important part of the cutting process.
Rinse them under cool running water, tossing them to remove any dirt or debris. Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl. Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks.
Sprinkle the leeks with the salt and stir to combine. Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total. Take the pan off the heat and add the remaining tablespoon of butter.
Stir until the butter is melted into the leeks. Serve hot or warm. The only difference between the green part and white part is texture. The green part needs longer cooking time to soften up, like in our recipe, but it's equally flavorful. Leeks are a versatile vegetable, but most cooks don't take advantage of all the possibilities the bulb has to offer. Here are some answers to a few of the most common questions about leeks:. Recipe Tags:.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Use a draining spoon to serve. Ingredients 2 lb g leeks, trimmed and rinsed. Salt and freshly milled black pepper. You may also like. More Quick and Easy recipes. Information centre Scaling up cake recipes Conversion tables Freezing advice Food allergies. Cookery school videos. Featured Recipes. Have you seen
0コメント