Trim the roots and dark-green tops and halve the leeks lengthwise.
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Leeksare one of our favorite winter vegetables—we love the sweet, onion-y flavor they add to braises, soups, stuffngs, sautés, and stews. Because they’re grown with soil piled around them to keep their bottom halves white and sweet-tasting, they need to be washed thoroughly to remove dirt and grit from their layers. How you wash them depends on how you’ll be preparing them.
| For large pieces of leek (as in theOlive-Oil-Braised Leeks with Thymerecipe inFine Cooking#115), trim the roots and dark-green tops and halve the leeks lengthwise. Hold each leek root-end-up under cold running water and riffle the layers as if they were a deck of cards until all the dirt is gone. |  |
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| For sliced or diced leeks, trim the roots and tops and then slice or dice as desired. Swish the cut leeks in a bowl of cold water and then lift them out with your hands or a skimmer, leaving any dirt or grit behind. |  |
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Photos:Scott Phillips
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