Leek leaves are very tough, so you can usually discard them after slicing them off, unless you plan to boil them in a broth or stock. [2] X Research source
You can skip this step if you want to cut your leeks into half moons. For half moons, slice your leek halves across the width into 1⁄8 inch (0. 32 cm) pieces (or even smaller, if desired. )
The pale green part of the stalk – the part closest to where you cut the leaves off – may or may not be OK to use, depending on your recipe.
Rinse the slices after soaking, then air-dry them or pat them dry with a paper towel. [5] X Research source When they’re clean, these leeks will be cut into the perfect shape for sautéeing, boiling, stir-frying, or a multitude of other uses.
If you want to use the leaves to flavor soups and roasts, you might want to consider putting them in a resealable bag and freezing them for later instead of throwing them away.
It’s OK for a julienne to be longer than 3 inches (7. 6 cm). Just follow your recipe or your creative instincts to cut julienne slices that work for your dish.
Rinse the slices after soaking, then air-dry them or pat them dry with a paper towel. [10] X Research source Now, your thinly cut leeks are ready to be cooked. Try frying them to use as a garnish for meats or other dishes, or including them in a mixed vegetable dish with other julienned veggies.
