This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
570 K 3.9/5 (140 reviews)
30 min.
Easy
0.50 €
4 pieces
1 IngredientLast modified on: October 13th 2010
For 4 pieces, you will need:
- 1
1 leek - Total weight: 220 grams
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Place leek in front of you.
Stage 2 - ⌛ 1 min.
Cut off roots.
Stage 3 - ⌛ 1 min.
Trim off ends of leaves, leaving about 4 cm or 2 inches of green.
Stage 4 - ⌛ 3 min.
Remove outer leaves, usually dry or wilted, by pulling downwards.
Stage 5 - ⌛ 2 min.
Split the top in two lengthways, starting at 7-8 cm or 3 inches from bottom (white).
Stage 6 - ⌛ 2 min.
Turn and cut again, so that the top part is split into four.
Stage 7
The top of the leek will now be like a tassle, making cleaning easier.
Stage 8 - ⌛ 15 min.
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.
Stage 9 - ⌛ 5 min.
Once chopped, leek is now ready for use in your recipe.
Stage 10
You can also watch how to do it in this short video.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 4 RDI=2 % | 20 RDI=2 % | 0 | 80 RDI=4 % | 350 RDI: 4 % |
| Per 100 g | 2 RDI=1 % | 7 RDI=1 % | 0 | 40 RDI=2 % | 160 RDI: 2 % |
| Per piece | 1 RDI=0 % | 4 RDI=0 % | 0 | 20 RDI=1 % | 90 RDI: 1 % |
How much will it cost?
- For 4 pieces : 0.50 €
- Per piece : 0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leek
Like these other recipes: Rustic chicken and mushroom pie, Thaï rice with small vegetables, Leek and egg frichti, White fish and leek fondue à la comtoise, Layered Leek and Egg Gratin , ... See them all 77
Other recipes you may also like
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven. December 19th 2014320 K4.6 14 hours 6 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017440 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018445 K 15 30 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018445 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.