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Prepping Leeks…

February 18, 2012 by Chris

Our recipe for “Creamy Leeks & Slow Roasted Tomato Bruschetta” is posted below but first you’ll have to do the hard part… clean your leeks. Do so in advance and store your prepped leeks in a tub of water in your fridge.

Choose leeks with bottoms of lots of white and lime green…

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Cut off dark green tops. Compost or save them to make stock.

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Cut leek trunks in half lengthwise. Slice into half moons of desired thickness.

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Put half moons in a colander submerged in a sink of cold water. Soak for 15 minutes or so to remove grit and sand. Drain sink and rinse leeks in cold water. Store in a bowl of cold water until ready to use.

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Filed Under: Building Blocks Tagged With: appetizer, fall, leeks, spring, vegetables

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