Leeks have a mild onion-like flavor.They can be eaten raw and added to soups.They are difficult to cut because of their tough leaves, but with a sharp knife and proper technique, they are just as easy to handle as a vegetable.You can cut your leeks into strips.Don't add them to any dish unless you wash them thoroughly.
Step 1: The root and leaves need to be removed.
If you want to chop off the stringy root of your leek, place it on a cutting board.At the opposite end of the stalks, cut off the leaves.You'll be left with a part that's white or pale yellow at the center, and a pale green end, where you chopped off the leaves.Unless you plan to boil them in a stock or a soup, you can usually discard the leaves after slicing them off.
Step 2: Cut the stalks in half.
The leek is at the top of the stalks.Cut the center of the leek in half.There are two leek halves that look like half barrels.
Step 3: Take the halves of the leek and slice them.
The leek halves should be placed on their flat sides.Go down the center of each piece with your knife.You have quarters if you cut both leek halves this way.If you want to cut your leeks into half moons, skip this step.For half moons, slice your leek halves across the width into 8 inch (0.32 cm) pieces.
Step 4: Chop the quarters into smaller pieces.
Depending on how finely you want to chop your leeks, make short cuts across the width of the stalks.Work from the bottom up until you reach the pale green part.Depending on your recipe, the pale green part of the stalks may or may not be ok to use.
Step 5: You can separate the chopped leeks with your fingers.
Pull apart the chopped leek pieces with your fingers.You can separate the leeks by placing them in a strainer and tossing them around.
Step 6: It's a good idea to wash your freshly chopped leeks.
If your leeks appear to be dirty, you may need to submerge the chopped and separated pieces in a bowl or sink full of clean water.After 10 minutes, the dirt will sink to the bottom of the bowl or the sink.After soaking the slices, pat them dry with a paper towel.The perfect shape for the leeks will be cut when they are clean.
Step 7: Use a knife to chop off the root.
When the pale yellow or white coloring ends, you want to chop off the leaves.If you want to use the leaves to flavor soups and roasts, you should consider putting them in a bag and freezing them for later use.
Step 8: Place the leek in half across the width.
The julienne cuts are about 3 inches long.Cutting the leek in two will make it easier to julienne.A julienne can be longer than 3 inches.You can cut julienne slices that work for your dish by following your recipe.
Step 9: Cut the piece of leek in half.
The knife should be pointed into the stalks.The stalks should be cut all the way through and down the middle.
Step 10: The cutting board has the leek halves on it.
If you face you, the rounded side will prevent the vegetable from slipping out.If you have experience with a sharp knife, you can place the leek on the rounded side.There is a side.
Step 11: The leek can be cut into long slices.
Place your knife at the long edge of the leek.If you want, you can slice the leek into 8 inch (0.32 cm) strips.Continue cutting across the width of the leek from one edge to the other.
Step 12: You need to separate the slices.
If some of the leeks are stuck together, toss them around with your fingers until they separate.
Step 13: Clean your vegetables.
If you notice any dirt after slicing your leeks, you may need to put your slices in a bowl or sink with clean water.The dirt should sink to the bottom of the bowl or the sink when they are done soaking.After soaking the slices, pat them dry with a paper towel.The thinly cut leeks are ready to be cooked.They can be included in a mixed vegetable dish with other julienned veggies.