Judd mat gaardebounen is the national dish of luxembourg.
Judd mat gaardebounen ingredients.
Judd mat gaardebounen or smoked collar of pork with broad beans is a specialty hailing from luxembourg.
Judd or smoked pork neck is paired with a creamy broad bean stew in this tasty dish.
Judd mat gaardebounen is a savory dish of smoked pork collar and broad beans which is one of the most widely recognized national dishes of luxembourg it is associated with the village of gostingen in the south east of the country where the inhabitants have earned the nickname of bounepatscherten as a result of their excellent broad beans.
Smoked collar of pork with broad beans wash the smoked collar of pork with warm water and leave to soak for a few hours in cold water exchanging the water 2 3 times then bring to the boil in the same water.
Ingredients 1 5kg smoked pork collar or unsmoked see below 1 kg fresh broad beans podded and shelled it is easiest to shell them after blanching them 1kg potatoes peeled and quartered 2 tbsp cooking oil 4 garlic cloves crushed.
1 2 hours.
Works well with american country ham.
The small village of gostingen which is part of the commune of flaxweiler in the south east of luxembourg is related to the dish.
Make sure the water.
I needed fava beans for a previous dish egypt s fava bean falafel and i wasn t able to find it in several grocery stores.
Judd mat gaardebounen can be accompanied by beer or by one of the many different wines that the region of the musel offers which are produced along the area of the river moselle with its many vineyards.
Judd mat gaardebounen is the national dish of luxembourg.
The primary ingredients of the dish salted pork and fava broad beans made me both resistant even fearful.
Serve with boiled peeled potatoes.
The dish is typically made by cooking the pork collar in water with chopped vegetables and herbs such as leeks carrots onions celery bay leaves cloves savory and peppercorns with the addition of wine until the meat becomes tender.
Luxembourg judd mat gaardebounen with stoemp if you have ever sat down to a meal of smoked pork collar slices served with broad beans in an aromatic sauce and soft potato quarters and wondered where this wonderful dish comes from the knowledgeable waiter might interrupt your thoughts to suggest a luxembourgian origin.
Judd or smoked pork neck is paired with a creamy broad bean stew in this tasty dish.
If you don t have smoked pork neck use any smoked pork or sliced ham.
It s often dubbed the national dish of this country.
