Whether you’re adding the veggie to soups, quiche, or pasta, this technique is sure to come in handy.
Follow These Steps
- Trim off root end and dark green leaves.
- Slice stalk lengthwise.
- Hold halves under water to remove grit (if your recipe calls for chopped leeks, skip this step).
- Chop into small half-rounds.
- Add slices to a bowl of cool water.
- Swish slices, letting grit sink to bottom.
- Strain pieces to remove excess water.