Choose and prepare
Split the stems to wash between layers, then drain. Recipe weights refer to prepared leeks and exclude discarded leaves.
Use in cooking
White and tender green parts work in soups, gratins and sautés. Slice firmer parts finely and check tenderness before combining with cooked ingredients.
Avoid mistakes
For a gratin, soften leeks first to limit water in the dish. If they brown too quickly, lower the heat and watch the pan base.
