Julienne leeks

Julienne leeks – how to cut leek julienne

This cooking skill shows how to cut julienne leeks.  Julienne is simply a way of cutting that a food item, in this case a leek, into long and thin strips.  You will find leeks in many recipes, such as stocks, soups and sauces.

 

  • Begin by cutting off any touch green leaves from the top of the leek.  Any discoloured leaves can be removed by puling down and over the root.  Slit the leek from just above the root through to the top and wash it in cold running water, getting into the leaves to remove any soil or grit that may have found their way into them.  Dry well on a clean cloth.
  • Place the leek onto the chopping board.  Using a knife, start to slice the leek from the top towards the root
  • Cut off the root to give you two halves lengthways.
  • Put the flat side down onto the board and cut along the leek to give approx. 4cm lengths.  Turn these at right angles to you on the board and finely slice into lengths about 2mm wide.  You will end up with julienne leeks about the size of match stalks.

Other ways of cutting leeks

Other than julienne leeks, the following are different ways of cutting leeks in preparation of using leeks in different recipes:

Recipes using leeks

The following are some great tasting recipes that use leeks.  Why not give them a try?

Saute leek in cream

Saute leek in cream

Pork fillet with saute leek

Pork fillet with saute leek

Cream of cauliflower and horseradish soup

Cream of cauliflower and horseradish soup

Chicken and bacon pie

Chicken and bacon pie

Braised brisket with dumplings

Braised brisket with dumplings

Smoked haddock chowder

Smoked haddock chowder

Tortiglioni with pork fillet medallions

Tortiglioni with pork fillet medallions

Cream of chicken and sweetcorn soup

Cream of chicken and sweetcorn soup

Red lentil and smoked pancetta soup

Red lentil and smoked pancetta soup