Slicing Leek

Push the tip of the blade into the leek and slide the knife down the length of the leek to slice it. Place both halves cut side down then use a circular motion to cut the leek.

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They are grown in dirt and have a tendency to gather dirt between the leaves.

Slicing leek. Celebrated cookbook author Diane Worthington shows you the Seriously Simple way to clean and cut a leek. Discard or reserve these for soup or stew stocks. In a large stock pot or Dutch oven bring a few inches of water to a boil.

Using a large chefs knife slice off the root end of the leek. Some recipes call for slicing leeks into long thin narrow strips. First removing the dark green leaf ends and the root ends.

Cut the leeks into sections about 4 inches long. Add the chopped leeks. Make a cut and remove the dark green leaves.

Alternatively if you prefer you can slice your leeks into thin strips julienne cut. Hold the leek half with one hand and use a chefs knife to cut leeks crosswise cutting them into slices with desired thickness. For this reason they require just a bit of care to properly.

Leeks a vegetable with a mild onion flavor are a wonderful addition to many dishes. When the knife reaches the end of the leek flip it over and slice it again until the leek is sliced into several strands. Locate the intersection of the light green stem and dark green leaves.

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To cut leeks into half moons place each rinsed and drained half cut-side down on a cutting surface. If your recipe calls for large pieces or asks you to cut matchsticks heres how you clean them. Slice the leek in half lengthwise.

Reduce the heat to low cover and simmer for 5-7 minutes or just until the leeks are tender and bright green. Slice leek in half lengthwise and slice the leek. Then slice each leek.

Finally cut the leek across the strands to mince them.

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