Judd mat Gaardebounen
Luxembourg's national dish: smoked pork collar simmered and served over broad beans in a creamy savory sauce — 'judd' with 'gaardebounen', farmhouse royalty. Ingredients: smoked pork neck (judd), broad beans, leeks, celery, carrots, onions, bay, cloves, savory, cream, butter, flour, potatoes.
What it is
Luxembourg's national dish: smoked pork collar simmered and served over broad beans in a creamy savory sauce — 'judd' with 'gaardebounen', farmhouse royalty. Ingredients: smoked pork neck (judd), broad beans, leeks, celery, carrots, onions, bay, cloves, savory, cream, butter, flour, potatoes. Recipe: 1) Soak and simmer the judd with vegetables until tender. 2) Cook broad beans separately (keeps their green). 3) Make a cream sauce with butter, flour and the pork liquor. 4) Combine beans and sauce; slice the pork over. Serve: with boiled potatoes and a Moselle Riesling. Flavor: smoky pork, creamy beans, herbal depth. History: the dish's roots reach Gostingen village lore and the broad-bean fields of the Moselle; it is the plate Luxembourg defends as its own. See also: Bouneschlupp, Gromperekichelcher.
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