This post will teach you how to freeze leeks easily, and in few different ways. Freezing leeks is a great way to prevent them from going bad, and leeks are great to have on hand for recipes like soups, stews, stir fries and more!
Leeks are a delicious addition to so many recipes (like chicken and leek risotto) and are a great item to have on hand in your kitchen. But, if you find yourself with too many leeks, to prevent them from going bad or letting them go to waste, you can freeze them instead.
In this post I will teach you to freeze leeks in just a few simple steps.
Table of Contents
How to freeze leeks:
Step one: clean the leaks
With leeks, before you freeze them, you want to clean them first. Leeks can hold quite a bit of dirt, as the soil can get trapped between the layers as the leek grows. Below I will share a few different ways to clean leeks. The method you choose depends on how you plan on using the leeks when you cook with them. Depending on the dish you’re making, you’ll either use a small or large amount of the green stem. For stocks, most of the leeks can be used, but for healthy stir-fries or braising for example, only the white part will be used so you will want to chop the leaks.
How to clean leeks:
To clean intact leeks: cut the leeks in half lengthwise, keeping the root intact. Then rinse the whole leek under water rifling through the layers to give them a good rinse, and ensure that all the dirt gets removed.
To clean chopped leeks: to cut a whole leek into pieces, first remove both the root and dark green leafy ends. Slice the remaining white stalk in half lengthwise, then chop crosswise to create half-moon shaped pieces (see the photos below). Then place the chopped leeks into a bowl and fill the bowl with cold water. Swish the leeks around to remove all the dirt. Let the leeks sit for a few minutes, and then scoop out the clean leeks with a slotted spoon to help drain the water.
Step two: freezing
After they've been cleaned, place the cut leeks on a clean, dry towel or paper towel and let them air dry.
Once the leeks are completely dry, freeze the leeks by placing them on a baking sheet covered in parchment paper in a single layer, and then place the baking sheet in the freezer. Once frozen, transfer the leeks to an airtight freezer safe container or freezer bag and seal shut. Then put the bag or container in the freezer.
How to use frozen leeks:
Use the frozen leeks within 5 to 6 months (or before they get icy or freezer burnt) for optimum flavour. When you are ready to use them, simply add them to recipes. There is no need to thaw them first. You can use the frozen leeks in so many ways including adding them to soups, stews, meat sauces, risotto or stir fries.
Tips:
- Be sure the leeks are completely dry before you freeze them - if they are still wet they will get freezer burned.
- Label the container or plastic bag that you freeze the leeks in with the date so that when you go to use them you can use the oldest batch first.
Frequently asked questions:
No there is no need to blanche leeks before freezing them.
For most dishes there is no need defrost leeks before using them. You can simply add the frozen leeks to the dish you are cooking. The heat will defrost the leeks. However, if you are using the leeks for garnish, you can thaw them by leaving a pack of frozen leeks on the counter. It should be ready to use after about an hour.
It is not recommended that you freeze whole leeks as they would be very difficult to cut and use when they are frozen.
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