We’re all for gritty, raw, and real—until that grit ends up in your teeth. The humble leek is a flavour powerhouse, but its layered, dirt-trapping personality means it needs a proper wash before you throw it into anything buttery and garlicky (as you absolutely should). Because no one—and we mean no one—enjoys the unexpected crunch of sand mid-meal.
So here’s a super simple trick to help you cut and clean your leek like a pro. Sand-free. Stress-free. Sensational.
How to Cut & Clean Your Leek
- Trim the green tops to your desired length. Hot tip: The entire leek is edible, but the green part packs more punch. Trim sparingly unless you're after a milder flavour.
- Slice it lengthwise into quarters, but keep the root end intact—this holds it all together for easy washing.
- Rinse thoroughly under running water or dunk into a bowl of water, gently teasing apart the layers to get rid of hidden grit and sand.
- Shake it like a Polaroid picture to remove excess water.
- Now you’re ready to slice, dice, and sauté your way into leeky bliss. We strongly suggest a butter + garlic combo for optimal joy.
Other Ideas We Love
- Sautéed leek + garlic + butter = base of actual dreams.
- Use the green tops for stocks, soups, or a savoury veggie broth base. Try this Crispy Bacon, Potato & Leek Soup.
- Roast ‘em: Halve lengthways, roast with olive oil, salt, and a splash of vinegar for a silky veg side.
- Leeks love friends: Pair with potatoes, eggs, goat’s cheese, mushrooms, or creamy sauces.
- Try them in: Frittatas, tarts, creamy pastas like this delightful Mushroom, Leek & Lemon Thyme Carbonara, or slow-cooked with chicken or fish.