Prep tip: Leeks

I love leeks, but they tend to be full of sand.  It's very unpleasant to be eating a delicious meal and bite into some sandy grit from leeks that haven't been cleaned well enough.  Here's how I clean them to make sure that doesn't happen.

Trim the root end, but leave the root intact.  This will hold your leek together, making it easier to slice it. 

Slice the leek in half lengthwise through the intact root.  Then cut the halves crossways into quarter inch slices.

The layers have sand between them.  That's what we're working to remove.

Take the leek slices and put them in a sink of clean water.  Separate the layers and swish the leeks around to loosen any grit between the layers. Let the leeks sit in the water for a few minutes so the grit can sink to the bottom.

Scoop the leeks onto a clean kitchen towel.  Be careful not to disturb the sand that has sunk to the bottom.  Use the towel to pat the leeks dry and use in the recipe as directed.

All the sand from the leeks stays at the bottom of the sink and not in your food.