How to get all the grit and mud out of leeks!
This method will avoid all traces of grit and mud.
The description sounds lengthy but is in fact quick and easy.
Cut off the rough ends of the green but leave a bit of green for colour and flavour. Rinse first under the tap with the root end uppermost. Then remove all coarse or damaged outer leaves, and roots. Do not cut the root end off completely; leave the 'root plate' which holds everything together.
Wash again briefly, again holding the root end uppermost.
Wash any mud off your knife and carefully rinse any board you were using to cut on.
Slice across the leek to separate all the upper green bit from the white. Slice the white part in two vertically, so the root plate still holds all the leaves together. You can now fan out the layers and wash under a running tap, still holding the root end uppermost.
Separate out the other, greenish bits one from another. Look for the little seam on the inner side of the leaf where the white joins the green. Cut this part out entirely - it is here that the last bits of grit lurk. Wash the remaining green bits thoroughly. Now remove just the very tip of the cut top end, where you cut the ends of the leaves off before; a little grit sometimes lurks on the cut surface.
All the grit should now be banished, and you can slice the leeks ready for cooking.
Slice the white part using the root plate to hold everything together, then discard the root plate once you're done. Tuck the green leaves together into neat bundles so you can slice them all together.
The description sounds lengthy but is in fact quick and easy.
Cut off the rough ends of the green but leave a bit of green for colour and flavour. Rinse first under the tap with the root end uppermost. Then remove all coarse or damaged outer leaves, and roots. Do not cut the root end off completely; leave the 'root plate' which holds everything together.
Wash again briefly, again holding the root end uppermost.
Wash any mud off your knife and carefully rinse any board you were using to cut on.
Slice across the leek to separate all the upper green bit from the white. Slice the white part in two vertically, so the root plate still holds all the leaves together. You can now fan out the layers and wash under a running tap, still holding the root end uppermost.
Separate out the other, greenish bits one from another. Look for the little seam on the inner side of the leaf where the white joins the green. Cut this part out entirely - it is here that the last bits of grit lurk. Wash the remaining green bits thoroughly. Now remove just the very tip of the cut top end, where you cut the ends of the leaves off before; a little grit sometimes lurks on the cut surface.
All the grit should now be banished, and you can slice the leeks ready for cooking.
Slice the white part using the root plate to hold everything together, then discard the root plate once you're done. Tuck the green leaves together into neat bundles so you can slice them all together.
