County Kerry Creamed Leeks
Serves: 2
Creamed leeks, a dish inspired from our wonderful vacation in Ireland.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sauce to the leeks, stir and reheat over very low heat, covered, for 10 minutes.
  6. Serve.
Recipe by Liz The Chef at