What part of a leek do you use for cooking. The top leafy part or the bottom stalk part?

How do you slice it up?

What part of a leek do you use for cooking. The top leafy part or the bottom stalk part?
Bottom white part, but not the end (it's kind of like celery, where you cut off the end.





Slice it any way you like, whatever the recipe calls for.


It can be sliced in strips, chopped like onion, whatever you want.





Make sure you wash it with cold water really well after slicing, since it can have grit in it, like celery does.
Reply:I use both in making leek soup with chicken broth.
Reply:bottom long slices
Reply:You CAN USE BOTH! generally you only eat the white part but the green parts can and is used in stocks and soups and probably more that my culinary mind has not learned yet





Source: I am a culinary student who took "Soups, Stocks, and Stews" last semester and we used both!





Oh rule of thumb: when the leak stalk starts to flatten out is usually were I draw the line
Reply:Use only the white and very pale green part. You can slice it in rounds, preferably, or just half it length ways for sauteing.


Leeks must be washed very well to release all clinging soil.


I freeze the dark green part for making my soup stocks.
Reply:you can use both, use the bottom for sauteeing, or frying, top can be used for soups and stocks.
Reply:you normally use the stalk, but i hear some people do use the green leafy part
Reply:Bottom half.





I usually slice it longways in half, then dice it up (across the layers) to form half circles, about 3-5 mm thick.
Reply:The white and pale green parts.





Leeks can be very sandy. Fine sand can be lodged between the layers. Cut the bottom root off the leek and split it in half lengthwise through the white and green parts. Leave it connected at the green end. Under a cold running faucet, separate each layer and run water between them to wash sand away. This works best if the cut end is under the faucet, running water and sand toward the green end.





When done, cut off and discard the dark green end (being careful not to get sandyness on your cutting board or cleaned end), then slice the cleaned part crosswise into thin slices.