# How to prepare a leek

## The essentials

The whole leek is eaten, the white and the green. The white is tender and is cooked melted, in a soup or a tart; the green, firmer, flavours a stock or a blended soup. What matters is washing it properly, because soil hides between the leaves.

## Choosing it

Straight, with a firm white and green leaves standing well, not yellowed.

## Preparing it

Cut the roots and the tips of the damaged leaves. Split the leek in two lengthwise, stopping three centimetres from the base so it holds together. Rinse under cold water, spreading the leaves, the soil comes out.

## Cutting it for the dish

- In thin rounds, for melted leeks, a tart or a soup.
- In five-centimetre (2 inch) pieces, for steaming or boiling, served in vinaigrette.
- The green in big pieces, for a stock or a blended soup.

## How long it takes

Three minutes, washing included.

## Storing it

In the fridge, in the vegetable drawer, a week. Cooked, two or three days. Cut and blanched two minutes, it freezes.

## Make it tonight

The page "How to boil and steam vegetables": leek pieces in vinaigrette.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-a-leek