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Step 1
Trim off the root and dark green parts. Discard. Slice the remaining white and light green parts into circles or half moons.
Step 2
Place the cut leeks in a bowl of water. Swish them around with your fingers to remove dirt. Drain the leeks. Rinse with water if needed to remove any remaining dirt.
Step 3
Leeks do not need to be blanched before freezing, but you can do so if desired. Blanched vegetables tend to retain their quality longer than raw ones when frozen.
Step 4
After cutting and cleaning the leeks, bring a large pot of water to a boil. Prepare a bowl of ice water and set aside.
Step 5
Drop the leeks in the boiling water. Let the water come back to a boil and cook for 30 seconds. Immediately remove the leeks from the water and transfer them to the bowl of ice water to stop the cooking.
Step 6
Drain the leeks. Continue with the rest of the steps.
Step 7
Pat the leeks dry. Spread them out on a lined baking sheet in a single layer.
Step 8
Place the baking sheet in the freezer, somewhere it won't get bumped. Let them freeze for about an hour or until frozen solid.
Step 9
Transfer the frozen leeks to a freezer bag. Try to remove as much air as possible as you seal it. Label.
Step 10
Keep in the freezer for up to 6 months. For best results, use frozen raw leeks within 1 to 2 months. Leeks that have been blanched before freezing will likely keep their quality for up to 6 months.
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