Procedure to Prepare Whole Cleaned Leeks

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Published 2010

Cut the leek at the point where the flesh changes from pale green to dark green (A). Reserve the dark green tops for stock. Trim about ¼ in. (0.75 cm) of the leek’s root end.
Cut vertically through the stalk about ½ in. (1 cm) from the root end (B).
Fan open the leek’s layers (C) and wash under cool running water.

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