Step by Step: How to Cut Leeks

Leek is a vegetable that is used a lot in many classics of worldwide cuisine. Generally, you’ll see that the smaller the leek, the more tender they are; but bigger specimens are wonderful too. Avoid leeks that are only green, slimy, or dried out. Now, let’s see how to prepare and cut a leek for cooking:

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Published May 7, 2013

First make sure you have a chef knife and a good sturdy cutting board, plastic or wood.

• 1. Cut both ends. Don’t keep too much greens, they are harder and difficult to cook. A good measure is to keep 1/3 for the green and 2/3 for the white.
• 2. Rince thoroughly in cold water. If your leeks are a bit muddy or full of sand, split the vegetable lengthwise before rinsing.
• 3. You can mince leeks being careful with your finger.
• 4. Or you can julienne the leek by cutting it i 3 sections, then mince the vegetable lengthwise.