How to Prepare Leeks



Trim off the root ends, keeping the leaves attached. Cut off tops so the leeks are 6 to 7 inches long. Starting 1/2 inch from the root and keeping leaves attached, slit each leek lengthwise in half and then in quarters. Wash under cold running water, spreading the leaves apart to rinse off all dirt. Leeks can be braised whole or sliced crosswise into pieces for soup. To julienne, cut leeks crosswise into 2-inch pieces, press leaves flat, and slice length-wise into matchsticks.

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