Leeks are a delicious relative to onions and make a delicious addition to soups, savory pies, and a variety of other foods. With a little preparation, you can freeze and store leeks for several months. Clean leeks thoroughly before freezing them. You can also boil these vegetables to keep them fresh for a long time. Freeze your leeks quickly, then store them until you're ready to use them.
Step
Method 1 of 3: Cleaning the Leeks
Step 1. Clean all the extra green roots and stalks
Start by cutting off the roots at the base of the leek (at the end of the white part), as well as the dark green part above. When cutting off the green part, leave a small amount of light green stalk over the white part below.
If you want, you can save the dark green part to add flavor to your soup or stock
Step 2. Rinse the outside of the leek
Rinse the cleaned leeks in cold water to remove any dirt and soil on the outside. Due to the way it is grown, leeks are often exposed to dust and soil between each layer. Before freezing leeks, you need to clean them thoroughly.
Step 3. Cut the leek into halves or quarters
Place the leeks on a cutting board or plate and slice them lengthwise with a sharp knife. If desired, slice the chopped leek in half to get four slices.
If you want, you can chop two or four leeks into small pieces
Step 4. Rinse the chopped leeks under running water
Take each of the leek slices and rinse them under cold water. Gently separate the layers with your fingers to get rid of the dirt and grime.
If you're chopping a leek that's already been sliced, gently toss the pieces in a bowl of cold water. After rinsing, transfer to a dry bowl with a slotted spoon
Method 2 of 3: Boiling the Leeks
Step 1. Prepare a large pot and a wire stew basket
Even if you don't have to boil leeks before freezing them, it can keep them fresh and tasty in the long run. You will need a large cooking pot and a boiling basket or water filter for pasta.
- If you don't have a boiling basket or water filter, a mesh cooking bag will work as well.
- If you prefer not to boil leeks, use them within 1-2 months of freezing.
Step 2. Put water in a pot and bring it to a boil
Put water in a saucepan and cook over high heat until it boils. Use 3.8 liters of water for every 0.5 kg of leeks.
Step 3. Place the leeks in the boiling basket and lower them into the hot water
Fill a boiled basket, water filter, or mesh cooking bag with clean, chopped or chopped leeks. Place the boiled basket and leeks into the boiling water.
Step 4. Cover the pot once the water starts to boil
The water may stop boiling for a moment when the leeks are added to the pot. Wait a moment for the water to start boiling again, then cover the pot as soon as possible.
Step 5. Let the leeks sit in the boiling water for 30 seconds
You have to count from the moment the water starts to boil again. Let your leeks remain in the pan with the lid on for at least 30 seconds, but no longer than 1-2 minutes.
Step 6. Immediately remove the basket and place the leeks in cold water for 1-2 minutes
Remove the leeks from the pan, drain, and quickly place them in a bowl of cold water. The purpose of this process is to stop the enzyme reactions in the vegetables without cooking them. To prevent them from overcooking, you should immediately drop the leeks into cold water or ice water after they are done boiling.
- Use water that has been cooled or has a minimum temperature of 15.6 °C.
- Let the leeks sit for 1-2 minutes to allow them to cool completely.
Step 7. Drain the leeks completely and let them dry on their own
Remove the leeks from the cold water and place them in a colander until they dry. Once dry, place the leeks on a plate or baking sheet and let them sit for a few minutes to dry.
- You can also gently pat the leeks with a clean, dry kitchen towel so that the remaining liquid can be absorbed.
- Freezing leeks when they are too wet can reduce their quality and shelf life.
Method 3 of 3: Freezing and Storing Leeks
Step 1. Spread the leeks on a piece of wax paper set on a baking sheet
Place a layer of wax paper or parchment paper on a baking sheet, then lay the leeks on top spread out. Don't worry if the leeks come into contact with each other, but don't pile them up so they don't stick or freeze longer.
Step 2. Place the leeks in the freezer for 30 minutes or until completely frozen
Place the pan with the leeks in the freezer and let it rest for 20-30 minutes, then check to make sure it's frozen solid. If not, give it extra time.
Gently touch the leeks to check if they are firm and coarse in texture. If each is mushy and flexible, let it sit longer in the freezer
Step 3. Transfer the leeks to a special freezer container
Once the leeks are frozen, place them in a zippered bag or other freezer-safe container. Make sure the container used is tightly sealed. Remove as much air as possible from the container.
Step 4. Store leeks for a maximum of 10-12 months in the freezer
If you store leeks in a tightly sealed container and keep the freezer temperature consistently at -17.8 °C or less, they will last longer. Frozen leeks can be stored for up to a year.
- Be sure to label the storage container with the date so you know how long it will last.
- Leeks that are not stored properly or frozen too long will turn mushy.
- If you don't boil leeks before freezing, they will start to deteriorate in quality and taste after 1 to 2 months.
