Author Notes
When my husband and I visited Ireland in 2000, we fell in love not only with the friendly Irish people, but also their cuisine. We enjoyed creamed leeks in a pub while we were touring the Ring of Kerry. I promptly made my version, which includes lemon thyme and Meyer lemon zest, as soon as we arrived home. I've been making it ever since!
TIP: Use good Irish butter. —Lizthechef
Continue After Advertisement
Ingredients
-
1 cup
whole milk
-
4 tablespoons
unsalted butter, divided use
-
2 tablespoons
all-purpose unbleached flour
-
4-6
leeks, washed, trimmed - white and light green parts only - cut into 1/4 inch thick circles (about 1/2 pound of leeks)
-
1/2 teaspoon
fresh lemon thyme leaves (or any fresh thyme)
-
1/4 teaspoon
Meyer lemon zest (or any fresh lemon zest)
-
1/4 teaspoon
kosher salt
-
1/4 teaspoon
ground white pepper
Directions
-
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 saucepan, melt 2 tablespoons of the butter, then stir in the flour, stirring and cooking over medium heat 2-3 minutes.
-
Whisk in the hot milk, cooking over medium heat, and stir until sauce thickens - when it coats the back of a wooden spoon - about 3-4 minutes. Add the thyme, lemon zest, salt and pepper. Remove from heat.
-
Using a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until leeks begin to wilt and green color brightens, about 10 minutes.
-
Add the sauce to the leeks, stir, then cover and cook over very low heat for 5 minutes. Serve.
See what other Food52ers are saying.