How to Trim, Cut & Clean Leeks
Onions are the most common ingredients to enhance a dish. They give such a great flavor to recipes. To name a few popular varieties from the allium family, we have Vidalia, Spanish, Bermuda, Egyptian, Cipollini, Pearl, Walla Walla, and so on plus our typical red, white and yellow onions. There are also more in the family such as chives, garlic, green onions, shallots, Chinese onions and leeks.
When it comes to leeks, they are the best for cooking slow in soups or stews. They have a milder onion taste with a subtle flavor resembling chives. I enjoy cooking with leeks not only for their taste but also for their nutritional value and health benefits.
Leeks are incredibly healthy and you should definitely add them to your diet. Here are some reasons to consume them. Besides being high in vitamin K, A and C, and rich in fiber as well as great anti-oxidants, they are also good for lowering blood pressure, fighting cancer, cleansing the colon, lowering cholesterol levels, and more…
For those of you who are not familiar with this incredible vegetable, when selecting leeks at your supermarket, look for firm white stalks with dark green leaves. If the bulbs are yellowed, cracked or bruised, they’re not good. The diameter of the white stalks should be around 1 1/2-inches.
In this video, I’ll show you How to Trim, Cut and Clean Leeks. It is extremely easy to prep them. I like to mention that when removing the green leaves, slice where the pale green color ends and the darker green begins. If you plan to make stock, keep the green leaves. Wash them well, place them in a re-sealable plastic freezer bag and transfer to the freezer until needed. You can also use a couple of leaves to make a bouquet garni by wrapping a bundle of fresh herbs and tying them with kitchen twine.
At your next visit to your supermarket, you’ll have no problem adding this vegetable to your shopping basket now that you know How to Trim, Cut and Clean Leeks!
Bon Appétit!
Here are a few recipes that I use leeks in…
– Classic Vichyssoise
– Pancetta Vegetable Frittata
– West Coast Smoked Salmon Chowder
– Bouillabaisse à la Marseillaise
– Chilled Leek & Fennel Soup
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