Leeks are close relatives of onions and can be used to add flavor to many recipes, including soups and quiches. With a short preparation, you can freeze leeks and keep them for several months. Wash them thoroughly before putting them in the freezer. If you want, you can also blanch them so that they stay fresh longer. Freeze them individually, then transfer them to a single container and store them in the freezer until ready for use.
Steps
Part 1 of 3: Clean the Leeks
Step 1. Remove the root and excess green part
First, cut off the root at the base of the leeks and the dark green tips on the opposite side. Keep the light green part, which is the extension of the stem.
If you want, you can keep the dark green tips and use them to flavor the broth
Step 2. Rinse the leeks externally
After removing the roots and tips, rinse the leeks with cold water to remove soil residue and any other possible impurities. Since leeks grow in contact with the earth, they tend to trap it between the layers. Before putting them in the freezer, it is important to wash them well.
Step 3. Cut the leeks in half or quarter lengthwise
Place them on a cutting board or plate and slice them lengthwise using a sharp kitchen knife. Optionally, cut each half lengthwise again to divide the leeks into four parts.
Once you've cut them into quarters or halves, you can split them horizontally into smaller pieces if you like
Step 4. Rinse the leeks again under cold running water
Try to gently separate the layers with your fingers so that the water can remove any dirt that has been trapped in them.
If you have chosen to slice the leeks into thin slices, put them in a bowl, dip them and move them gently in the water with your hands. After rinsing them, transfer them to a dry container using a skimmer
Part 2 of 3: Blanch the leeks
Step 1. Get a large pot and a micro-perforated stainless steel cooking basket
Blanching leeks before freezing is not essential, however it does ensure that they stay fresh and tasty for longer. You will need a large saucepan and a micro-perforated metal basket or strainer.
- The micro-perforated steel baskets are specially designed for blanching food. Alternatively, you can use a metal colander or steamer basket.
- If you decide to freeze leeks without blanching them first, remember that it is best to consume them within 2 months.
Step 2. Pour the water into the pot and bring it to a boil
Use 4 liters of water for every half a kilo of leeks. Heat it over high heat to make it boil quickly.
Step 3. Place the leeks in the basket, then dip them slowly into the boiling water
Fill the basket or colander with the washed and chopped leeks. Slowly dip the container into the boiling water.
Step 4. Put the lid on the pot as soon as the water starts boiling again
When you start cooking the leeks, the water will temporarily stop boiling. Cover the pot with the lid as soon as the water starts to boil again.
Step 5. Blanch the leeks for 30 seconds
Start the timer when the water boils again. Let the leeks cook for at least 30 seconds, but no longer than 1-2 minutes.
Step 6. When the time runs out, quickly remove the basket from the pot and pour the leeks into a bowl filled with ice water, then let them cool for a couple of minutes
Lift the basket or colander, let the leeks drain briefly, then immediately immerse them in water and ice. The goal of blanching is to block the action of enzymes without actually cooking the vegetables. To avoid cooking the leeks, you must immediately transfer them to a bowl filled with ice water.
- Use water that is frozen or not hotter than 15 ° C.
- Leave the leeks in the water for 1-2 minutes to allow them time to cool down internally as well.
Step 7. Drain the leeks well and let them dry
Remove them from the frozen water and drain them in a colander. When they have stopped dripping, arrange them on a plate or pan and let them dry for a few minutes.
- Gently pat the leeks with a dry kitchen towel to absorb excess moisture.
- If you put them in the freezer when they are still very wet, they may get damaged a little and last less.
Part 3 of 3: Freezing and Storing Leeks
Step 1. Spread the leeks on a baking sheet lined with parchment paper
Spread a sheet of parchment paper on a large baking sheet and scatter the leeks to prevent them from overlapping. Don't worry if they slightly touch each other, the important thing is that they are not overlapping or very close to each other, otherwise they will freeze more slowly and may stick together forming a single block.
Step 2. Place the leeks in the freezer for 30 minutes or until frozen
Return the pan with the leeks to the freezer and let them freeze for 20-30 minutes. After the indicated time has elapsed, check that they have hardened. If they are still not completely solid, leave them in the freezer for about ten minutes more.
Touch the leeks to make sure they are firm to the touch. If they are still soft and pliable, leave them in the freezer a little longer
Step 3. Transfer the leeks to a container suitable for freezing food
When they are frozen, place them in a bag or container designed for storing food in the freezer. Make sure it is well sealed. If you are using a bag, squeeze it to let out as much air as possible.
Step 4. Freeze leeks for up to 10-12 months
If you keep them in a sealed container and keep the freezer at a constant temperature of -18 ° C or lower, the leeks will stay fresh longer. You can keep them for up to a year.
- Write the date on a label and stick it on the container to find out how long you have been storing leeks in the freezer.
- If leeks are stored improperly or kept in the freezer for too long, they will become soggy.
- If you don't blanch the leeks before freezing them, you may notice a decrease in quality and taste after 1-2 months.
