The F.N. Sharp Guide to Choosing, Cutting, & Cooking Leeks – Plus, Delicious Recipes to Try!
So, you think you know your veggies, huh? Well, have you ever met a leek? No, not the sound a faucet makes when it's leaking, but the green and white veggie that's often overlooked or mistaken for scallions in the produce aisle. So, if you've ever wondered what to do with leeks or how to incorporate them into your cooking, then read on!
First, let’s go over some FAQs…
What Exactly Are Leeks?
So, you've heard of leeks, but what the heck are they good for? Are they just a fancy onion trying to show off at the vegetable party? Well, not quite! Leeks are like the tall, cool, and mysterious cousin of the onion family. They belong to the same veggie clan as garlic, onions, and shallots, known as the allium family. These long, slender veggies have layers upon layers of goodness, just waiting to be discovered. They may look like oversized scallions, but don't be fooled by their appearance. These bad boys pack a flavorful punch that can take your dishes from "meh" to "oh la la!"
What Parts of Leeks Are Edible?
When it comes to leeks, it's all about that white and light or pale green part. The dark green leaves are a bit tough and fibrous, so it's best to stick to the tender lower portion. Slice them up, give them a good rinse (leeks are notorious for hiding dirt between their layers), and they're ready to rock your culinary world!
What Do Leeks Taste Like?
Leeks have a milder, sweeter flavor compared to their pungent onion relatives. They add depth to dishes without overpowering other ingredients while bringing a subtle oniony taste with a hint of sweetness to the table. Whether you sauté them, roast them, or throw them into a soup, leeks add a depth of flavor that's simply irresistible. Plus, they're chock-full of vitamins and minerals, making them a nutritious addition to any meal.
How Do They Compare to Green Onions?
Think of green onions as the playful younger sibling of leeks. While green onions have a more pronounced onion flavor and are commonly used raw in salads or as a garnish, leeks offer a more delicate taste that makes them perfect for cooking. They can be the star of the show in a leek and potato soup or play a supporting role in a hearty stew.
What to Do With Leeks
Leeks are like the chameleons of the vegetable world - they can adapt to any dish! You can sauté them with butter and garlic for a simple yet delicious side dish. Or, you can throw them into soups, stews, and casseroles for an extra layer of flavor. Feeling fancy? Make a leek and gruyere quiche that will make your taste buds do a happy dance.
Leeks can also serve as the sidekick to your meals that you’ve been missing. They can elevate the flavor of any dish without stealing the spotlight from the main ingredients. Whether you're cooking up a storm in the kitchen or just trying to impress your dinner guests, leeks are the secret weapon you need in your culinary arsenal.
How to Choose Leeks
When choosing leeks, first check the tops. You want them to be fresh and crisp, not wilted or yellowing. A sad, droopy leek top is a definite no-go. Remember, we're looking for the cream of the crop here!
Next up, give those leeks a gentle squeeze. You want them to feel firm and solid, like a good handshake. If they're squishy or soft, it's a sign that they're past their prime. Nobody likes a limp leek, am I right?
With leeks, size does matter. Look for bunches that are medium in size - not too skinny, not too fat. Think "Goldilocks and the Three Leeks". You want one that's just right. This will ensure a good balance of flavor and texture.
Also, be sure to inspect the leeks for any blemishes or spots. A few small spots are okay, but if the leek looks like it's been through a rough patch, it's best to leave it behind. We're going for flawless leeks here, not ones with a checkered past.
Finally, give those leeks a sniff. They should have a fresh, earthy aroma. If they smell funky or off, it's a sign that they're starting to turn. Trust your nose on this one - it knows when something's not quite right.
How to Clean & Prepare Leeks for Cooking
Wondering how to prepare those leeks for cooking and if you need to clean them first? Leeks may look all innocent and pristine on the outside, but don't be fooled! These guys are notorious for hiding dirt and grit between their layers. Nobody wants a crunchy surprise in their creamy potato leek soup, right?
So, here’s how to clean those leeks:
Step 1: Strip 'Em Down - Start by removing the tough, dark green leaves at the top of the leek. These parts are too fibrous to eat and are better suited for making stock (waste not, want not!). Slice off the root end, as well, leaving the white and light green parts for the main event.
Step 2: Split and Rinse – Cut the leek in half lengthwise, then run each half under cold water, fanning out the layers to wash away any dirt. You can also give them a good ol' shake to dislodge any stubborn particles. (Just don't get too carried away and start a leek-tornado in your kitchen!)
Step 3: Slice and Dice – Now that your leeks are squeaky clean, it's time to chop them up for your recipe. You can slice them into rings or chop them finely, depending on your preference. Just remember to give them a final rinse after cutting to make sure no dirt sneaks back in.
How to Cut Leeks
Ready to cut up those leeks? After following the steps to cleaning them, get a large cutting board ready by placing a folded, damp paper towel underneath to help stabilize, if needed. Then, grab a sharp knife (the chef's knife should do the trick thanks to its long blade), and follow along with the how-to video above or step-by-step instructions below.
Step 1: After following the steps above to clean your leeks, slice off the tough green leaves at the top.
Step 2: Flip the leek around, cut off the root end, and slice it lengthwise right down the middle.
Step 3: Start slicing from one end to the other to create half-moon shapes.
Step 4: Add the sliced leeks to a bowl of ice-cold water and gently stir them to break up any sand, dirt, or other debris that may be hiding within the layers.
Step 5: Thoroughly dry the sliced leeks by either using a salad spinner or gently scooping them out of the bowl and patting them dry with paper towels.
How to Cook Leeks
So, how do you cook up those leeks? Let us count the ways!
1. Stovetop Sauteeing: Sizzle and Spice – Heat up a pan, add some butter (or olive oil if you're feeling fancy), and toss in your sliced leeks. Sprinkle some salt and pepper for seasoning, and sauté them until they're soft and slightly caramelized. The aroma alone will have your neighbors knocking on your door!
2. Oven-Baking: Roast 'em to Perfection – Preheat your oven, drizzle some olive oil over your leeks, and pop them in for a roasting session. The heat will work its magic, turning your leeks into tender, melt-in-your-mouth goodness. It's like a spa day for your veggies!
3. Air-Frying: Crispy and Crunchy – For those who like a little crunch in their munch, try air-frying your leeks. Coat them in a light batter or breadcrumbs, pop them in the air fryer, and wait for the magic to happen. The result? Crispy, crunchy leek chips that will have you coming back for more!
4. Grilling: Get that Smoky Flavor – Fire up the grill, throw on those leeks, and let them get a nice char. The smoky flavor that grilling imparts will take your leeks to a whole new level. Plus, you'll feel like a true grill master in the process!
How to Store Leeks
First things first, when you bring those whole leeks home from the store, resist the urge to just toss them in the fridge and forget about them. Instead, wrap the leeks loosely in a damp paper towel (not too wet, not too dry - think Goldilocks, but with veggies) and then place them in a plastic bag. Pop them in the crisper drawer of your fridge and voilà! Your leeks will stay fresh for up to two weeks.
Now, what if you've already chopped up those leeks for a delicious soup or stir-fry? No worries, we've got you covered. Store the cut leeks in an airtight container or a resealable plastic bag in the crisper drawer of your fridge. Make sure to squeeze out as much air as possible before sealing the bag - we want those leeks to stay fresh!
But what if you bought too many leeks and there's no way you'll use them all before they start to turn? Easy peasy - freeze those bad boys! Simply chop them up, spread them out on a baking sheet in a single layer, then pop them in the freezer. Once they're frozen solid, transfer them to a resealable plastic bag or an airtight container. Frozen leeks will last for up to 6 months, giving you plenty of time to use them in soups, stews, or casseroles.
So there you have it, folks - the ultimate guide to choosing, cleaning, cutting, preparing, and cooking with leeks. With these tips, you'll never have to worry about your leeks going bad again. Happy cooking!
Practice Your Leek-Cutting Skills With These Recipes
Are you ready to master cutting and cooking up those leeks? Here are some recipe ideas to help get you there!
Creamy Potato Leek Soup
If you love all things potatoes, especially creamy potato soup, then you’ll love adding those leeks to this delicious soup recipe! Sliced fresh leeks, cubed Yukon gold potatoes, butter, your choice of chicken or vegetable broth, dried dill, dried parsley, salt, freshly ground black pepper, and coarsely ground black pepper all come together in this stovetop recipe for creamy potato leek soup!
Fresh Green Bean Casserole From Scratch
Grab those leeks and fresh green beans for some green bean casserole from scratch with this can-free recipe! Freshly trimmed green beans, thinly sliced leeks, unsalted butter, heavy cream, broth, flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne, and French fried onions all come together in this homemade green bean casserole recipe!
Bacon, Mushroom & Leek Pasta
When you need to eat more veggies, nothing makes it easier than throwing them into some pasta with some good ole bacon! Grab those leeks and follow along with this recipe video as Brand Ambassador Justin Grimm shows us how to make some bacon, mushroom, and leek pasta smothered in a delicious cream sauce using the F.N. Sharp Santoku Knife for the ingredient prep.
I got these for my husband and he LOVED them! Starting with the box - so well made and packaged - beautifully designed and balanced handle - everything is perfect about the knife. Great job F N Sharp!
Functional, great capacity, and beautifully made. We tossed our old knife block out, but included the old knives in with the new, as there is ample room.
