Trim off the tough green end of leek, then slice
leek lengthwise and rinse out.
Slice
the leek lengthwise and wash any sand out from in between the layers.
Then halve 1 large
leek lengthwise, removing the tough green tops.
Slice
the leek lengthwise and wash carefully to remove any soil that may be trapped between the leaves.
Half
each leek lengthwise, rinse again (if needed), then pat dry.
Cut
each leek lengthwise in half, then crosswise into 1 / 2 - inch - wide slices.
Cut off roots and trim dark green tops from leeks; cut
each leek lengthwise in half, then crosswise into 3 / 4 - inch slices.
Halve
the leeks lengthwise and rinse away any grit.
You can slice
the leeks lengthwise to get inbetween the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer.
Quarter
leeks lengthwise, then cut crosswise into 1/2» pieces.
Not exact matches
Cut
leeks in half
lengthwise and swish in a large bowl of water, changing water as needed until all dirt is removed.
Cut
leek in half
lengthwise and wash well under running water removing all the dirt between layers.
Cut the
leeks into 3 inch long pieces and then slice them
lengthwise.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1
leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided
lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium
leek (white part only), split
lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
2 pounds zucchini — ends trimmed, quartered
lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium
leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper
Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems 1/2 small yellow onion, finely diced 1 small
leek, cleaned, cut
lengthwise in 1/2, thinly sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued
1/2 head medium savoy cabbage, cut into wedges + 1
leek, split
lengthwise + 2 nectarines, halved and pitted + 2 tbsp white wine vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and chopped pistachios
Slice in half
lengthwise then wash the
leeks very well under cold running water.
1 pound
leeks, greens reserved, white and light green parts halved
lengthwise, sliced thin, and rinsed (about 4 cups)
Ingredients a 5 - 6 cm piece of a
leek, cleaned and finely sliced the juice of 1 lemon whole sea salt, just enough to taste half a ripe but firm pear, cleaned and sliced
lengthwise 2 tablespoons grade C maple syrup 100 g smoked tofu, thinly sliced a large handful of fresh baby spinach, cleaned extra -LSB-...]
Cut the
leek in half
lengthwise and then slice into half moons.
6 tablespoons olive oil, divided 1
leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced
lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
After slicing them
lengthwise, I ran them under the faucet turned on high and flipped the
leeks every which way.
Slice the
leeks in half
lengthwise, then drizzle with another 1/2 tablespoon of olive oil, and sprinkle on ⅛ teaspoon sea salt.
Slice
leek in half
lengthwise; set aside.
Cut the trimmed
leeks in half down the middle,
lengthwise.
olive oil 2 large
leeks, ends discarded, halved
lengthwise, sliced, rinsed, dried 2 large shallots, peeled, sliced 1/4 cup white wine, room temperature 2/3 cup lentils (I recommend French or beluga) 2 2/3 cups water or stock 2 tbsp.
3) Slice off the root and the dark green tops off of the
leek; cut in half
lengthwise.
Cut each
leek in half
lengthwise, then slice crosswise into half moons.
Then cut the remaining portion of the
leek into fourths,
lengthwise, and add them to a strainer.
To clean
leeks, trim them, slice in half
lengthwise, and immerse in a bowl of cold water, shaking gently to release debris.