Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen video tips: Cleaning leeks

April 12, 2012 |  5:32 pm

As wonderful as they may be in a recipe, leeks can often be a real pain to clean.

A member of the onion family, leeks look like large scallions with a thick stalk or base. Because the white part of the base is prized in cooking, farmers mound dirt around the leeks to keep out the sunlight, extending the white as the leek grows.

Unfortunately, a lot of that dirt and grit ends up in between the layers of the leeks as they grow.

To clean a leek, peel and discard any old outer leaves, then trim the leek of the dark green leaves and base, reserving the white and any of the very light green base. Trim the root end, then halve the leek lengthwise. Rinse the leek under cold, running water, feeling between the layers to loosen and dislodge any dirt or grit. Finally, slice and use as desired.

Often, after I'm done slicing the leek, I'll rinse the pieces in a colander under cold water. Just to make sure everything is totally clean.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.


Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter

Video credit: Myung Chun / Los Angeles Times