Step by step recipe:
Place leek in front of you.
Cut off roots.
Trim off ends of leaves, leaving about 4 cm or 2 inches of green.
Remove outer leaves, usually dry or wilted, by pulling downwards.
Split the top in two lengthways, starting at 7-8 cm or 3 inches from bottom (white).
Turn and cut again, so that the top part is split into four.
The top of the leek will now be like a tassle, making cleaning easier.
As with all muddy vegetables, leeks should be soaked for 15 minutes in warm water, so that all the particles of earth are loosened and leeks can be cleaned easily.
Once chopped, leek is now ready for use in your recipe.
You can also watch how to do it in this short video.
Last modified on: October 13th 2010