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Julienne of leek is the expected result of thin leeks slices from 4 to 6 cm long and 1 mm thick. To get a good result for leeks julienne and to avoid too many losses, it is important to take some precautions when peeling and washing the leeks. Note that this is one of the few cuts that I know that is not feasible with a robot or any automatic cutting device.
Learn to cut leeks in julienne
Learn to cut leeks in julienne: instructions
1. Cut off the greenest part of leeks.
2. Cut the foot flush, making sure that all of the leaves are still attached together.
3. Incise the first leaf all the way along it with the tip of your paring knife.
4. Remove the sheet, repeat with other leaves that would possibly not be “edible”
5. Split the leeks into its greatest width, starting from the end of the leeks.
6. Wash the leeks, keeping it upside down, and then run water through the separated leaves to remove sand (and any insects)
Remarks:
- If the leeks are very dirty, soak the heads placed down into cold water with a little white vinegar.
- Avoid splitting the leeks into four parts as is sometimes recommended, as it will be very difficult to make a beautiful julienne with the leeks split into four (there will be a lot of losses)
7. Cut the leeks into pieces from 4 to 6 cm in length using the first section cut as a model
8. Then cut the sections in a longitudinal direction for those that are still in the barrel.
Note: You keep the sheets on each other to cut the sections in the split portion
If you are not comfortable with the handling of the knife, then take 3 to 4 leaves, flatten them on the cutting board, and then cut them into filaments of 1 mm sections.
Repeat the process until there are no more leeks anymore!
Uses of julienned leeks
- In classic cuisine: in some soups (Julienne d’Arblay) or for some fish garnish (Such as fish filets)
- Fish or seafood in foil (just bleached)
- As a support or bed of fish fillet, it can be mixed with other vegetables such as julienned zucchini and turnips (you can play with colors)
- In ravioli-based seafood
Read also: Learn to cook for the week end
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