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 how to freeze leeks easily, step by step.
Table of Contents
How to freeze leeks:
Step one: clean the leaks
With leeks, before you freeze them, you want to be sure to clean them. Leeks can hold quite a bit of dirt or soil in them, as soil can get trapped between the layers as the leek grows. Below I will share to different ways to clean leeks. The method you choose depends upon 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 stir-fries or braising, only the white part will be used.
How to clean leeks:
To clean leeks, first, cut the leeks in half lengthwise, keeping the root intact. Run water over the whole leek rifling through the layers to give them a good rinse, and be sure that all the dirt gets removed.
To cut a whole leek, 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).
Place the chopped leeks into a bowl and fill the bowl with cold water. Swish the leeks around vigorously to remove all the dirt. Let the leeks sit for a few minutes, and then scoop out the clean leeks with a slotted spoon.
Step two: freezing
After they've been cleaned, place the cut leeks on a clean, dry towel and allow them to air dry.
Once the leeks are dry, flash freeze the leeks by placing them on a baking sheet in a single layer, and then place the baking sheet in the freezer. Placing a sheet of parchment paper on the tray can make transfer of the leeks a little easier. Once frozen, transfer the leeks to a re-usable freezer-safe container or air tight bag and put them in the freezer.
How to use frozen leeks:
Use the frozen leeks within 5 to 6 months (or before they get icy) 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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