Cutting Leeks

Trimmed leeks are often cooked whole or gently braised in stock or baked au gratin. Sliced leeks are baked in quiches or added to soups and stews. Diced leeks are used as a flavouring in classic French cooking (see mirepoix). If you are cooking leeks whole, they must be washed thoroughly to dislodge any earth that may be trapped between the tightly furled leaves.

1. Slit the green tops. Rinse under cold running water to remove any trace of dirt.

   

2. Cut leek lengthwise in half. Lay leek flat and slice, thickly or thinly, across.