Creamed leeks, a dish inspired from our wonderful vacation in Ireland.
Ingredients
1 cup whole milk
4 tablespoons unsalted butter, divided use
2 tablespoons all-purpose unbleached flour
4-6 leeks, trimmed and washed - white and light green parts only - cut into ¼-inch thick circles (about ½ pound)
½ teaspoon fresh lemon thyme leaves (or any fresh thyme)
¼ teaspoon Meyer lemon zest (or any lemon)
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
Instructions
Using a small saucepan, heat the milk until it simmers, when small bubbles form at the sides of the pan. Keep milk warm over very low heat.
Using a medium-sized heavy-bottomed pan, melt 2 tablespoons of the butter, then stir in the flour, stirring and cooking the mixture over medium heat for 2-3 minutes.
Whisk in the hot milk and stir until sauce thickens and coats the back of a wooden spoon, about 3 minutes. Add the thyme, lemon zest, salt and pepper. Turn off the heat.
Using a large skillet, melt the remaining 2 tablespoons of butter and add the sliced leeks. Cook over medium heat until leeks are soft but not browned, about 5 minutes.
Add the sauce to the leeks, stir and reheat over very low heat, covered, for 10 minutes.
Serve.
Recipe by Liz The Chef at https://lizthechef.com/county-kerry-creamed-leeks/