County Kerry Creamed Leeks

• 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

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 saucepan, melt 2 tablespoons of the butter, then stir in the flour, stirring and cooking over medium heat 2-3 minutes.
3. 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.
4. 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.
5. Add the sauce to the leeks, stir, then cover and cook over very low heat for 5 minutes. Serve.

milk, unsalted butter, flour, leeks, fresh lemon thyme, lemon zest, kosher salt, ground white pepper

Taken from food52.com/recipes/20329-county-kerry-creamed-leeks (may not work)