3. Freezing for Convenience
After blanching, dry the leeks thoroughly using a clean kitchen towel or paper towels. Spread them out on a baking sheet in a single layer, making sure they are not touching each other. Place the tray in the freezer for a few hours until the leeks are completely frozen. This method prevents the leeks from clumping together, making it easier to use only the amount you need later.
Once frozen, transfer the leeks to airtight bags or containers. Label them with the date, so you know when they were stored. Frozen leeks can last for several months and are perfect for adding to soups, stews, or stir-fries.
4. Using Preserved Leeks
When you’re ready to use your stored leeks, there’s no need to thaw them first. You can add frozen leeks directly to your cooking dish. This makes them very convenient for everyday cooking, enhancing your meals with excellent flavor and added nutrients.
