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Preparing leeks without grit or excess water

Remove roots and damaged parts.

Preparing leeks without grit or excess water
AI-generated illustration · Serving suggestion, not a photograph of a tested recipe. Potato and leek gratin

Open to wash properly

Remove roots and damaged parts. Split leeks lengthways and separate the leaves under running water: grit can hide between layers. If washing sliced leeks in a bowl, lift them out rather than pouring the sediment back over them.

Drain for the dish

A little moisture matters less in soup. For a gratin or sauté, drain thoroughly before softening. Weigh the prepared amount in the recipe, excluding discarded leaves.

Soften without burning

Moderate heat softens the slices. Stir and watch the base; a little water can help if they stick, but let it evaporate for a gratin. Tougher green parts need fine slicing and may need longer cooking.

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Plan equipment and serving

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Recipe times and equipment constraints
RecipeTotal including waitingWaiting includedEquipment to preparePlanning detail
Leek and potato soup45 min0 minSaucepan · BlenderBlend only as much as needed: overworking potato can make the texture gluey.
Potato and leek gratin90 min0 minFrying pan · Baking dish · OvenCheese colour alone does not show doneness: test potatoes in the centre and allow for dish depth.