Washing leeks is not always easy. Since the vegetable has many layers like an onion, soil and small stones can hide and are difficult to remove. However, with the right technology, it is not difficult to wash all the tenants and prepare the clean leeks for further processing.
How to wash leeks properly?
Washing leeks is easy by cutting off the roots, removing the outer leaves, halving the leeks and fanning them under running water. Turn the leek over, clean it thoroughly and pat dry with kitchen paper.
What is leek?
This vegetable is closely related to onion, garlic and wild garlic. The stems are white at the bottom, have a whitish to light green shaft and dark green leaves that spread out like a fan towards the top.
Always buy leek whole, because only then will it retain its full aroma. Look for deep green foliage with no yellow discoloration as this is an indication of older, overgrown canes.
Prepare the leek
- First cut off the root.
- Remove the outer, mostly unsightly leaves.
- Cut the bar in half lengthwise.
Wash the leek thoroughly
Now the vegetables can be easily fanned out:
- Wash the leek, with the closed end facing up, thoroughly under running water. This makes it easy to rinse off stones and soil particles.
- Then turn the rod over and clean the lower area.
- Shake off the leek and pat dry with kitchen paper.
Cut leeks
How the leek is cut depends on the recipe. If you want to prepare vegetables, cut the stalks into fine rings. To bake, divide them diagonally into pieces.
If, despite thorough preparatory work, you still discover soil residue, put the chopped sticks in a sieve and rinse them again under running water. Shake off and pat dry so that too much liquid does not accidentally get into the dish.
Tip
Leeks can be used in the kitchen as a substitute for onions. The classic winter vegetables taste a little milder than the tubers and are also easier to digest.
