Luxembourg

Judd mat Gaardebounen

Name: Judd mat Gaardebounen
Prep time: 12 h
Cook time: 2 h 30 min
Total time: 14 h 30 min
Yield: 6 servings
Cuisine: Luxembourgish
Ingredients: 800 g smoked pork collar (judd) or gammon gammon; 1 studded with cloves onion; 2 cloves whole spices; 1 carrot; 1 leek; 1 stick celery; 2 bay leaf (indian bay leaf); 1 tsp whole black pepper; 700 g broad beans shelled and skinned cooked fava beans (fava beans); 100 g diced bacon (streaky rashers, streaky bacon); 2 tbsp butter; 2 tbsp maida (all-purpose flour, plain flour); 6 tbsp fresh cream (thickened cream, heavy cream); 1 tsp savory or thyme dried thyme; Potato, boiled, to serve

Smoked pork collar with broad beans in cream sauce. Luxembourg's national plate.

150 minTime

41 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 150 minutes come after.

Luxembourg's national dish2 chapters · 1 min read

Make it your way

Grandma's waySmoked pork collar with broad beans in cream.

The original

680kcalsame

41 gproteinsame

12 gfibresame

150minutessame

Classic Judd mat Gaardebounen.

Per serving, worked out from the ingredient table.

Ingredients

Gammon800 g smoked pork collar (judd) or gammon

Onion1, studded with cloves

Whole spices2 cloves

Carrot1

Leek1

Celery1 stick

Bay leaf (indian bay leaf)2

Black pepper1 tsp whole

Cooked fava beans (fava beans)700 g broad beans, shelled and skinned

Bacon (streaky rashers, streaky bacon)100 g, diced

Butter2 tbsp

Maida (all-purpose flour, plain flour)2 tbsp

Fresh cream (thickened cream, heavy cream)6 tbsp

Dried thyme1 tsp savory or thyme

Potatoboiled, to serve

Method

5 steps

1If the collar is very salty, soak it overnight in cold water.
2Cover the pork with water, add onion, cloves, carrot, leek, celery, bay and peppercorns. Simmer gently.
3Fry the bacon in butter, stir in flour, then whisk in a ladle of the pork broth and the cream.
4Add the broad beans and savory and simmer until tender.
5Slice the pork and serve with the beans and boiled potatoes.

Serve it like this

Slice the pork thickly and fan it on a warm platter with the creamy beans spooned alongside and boiled potatoes in a bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Luxembourg

Judd mat Gaardebounen

Smoked pork collar with broad beans in cream sauce. Luxembourg's national plate.

150 minTime

41 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 150 minutes come after.

Luxembourg's national dish2 chapters · 1 min read

Make it your way

Grandma's waySmoked pork collar with broad beans in cream.

The original

680kcalsame

41 gproteinsame

12 gfibresame

150minutessame

Classic Judd mat Gaardebounen.

Per serving, worked out from the ingredient table.

Ingredients

Gammon800 g smoked pork collar (judd) or gammon

Onion1, studded with cloves

Whole spices2 cloves

Carrot1

Leek1

Celery1 stick

Bay leaf (indian bay leaf)2

Black pepper1 tsp whole

Cooked fava beans (fava beans)700 g broad beans, shelled and skinned

Bacon (streaky rashers, streaky bacon)100 g, diced

Butter2 tbsp

Maida (all-purpose flour, plain flour)2 tbsp

Fresh cream (thickened cream, heavy cream)6 tbsp

Dried thyme1 tsp savory or thyme

Potatoboiled, to serve

Method

5 steps

1If the collar is very salty, soak it overnight in cold water.
2Cover the pork with water, add onion, cloves, carrot, leek, celery, bay and peppercorns. Simmer gently.
3Fry the bacon in butter, stir in flour, then whisk in a ladle of the pork broth and the cream.
4Add the broad beans and savory and simmer until tender.
5Slice the pork and serve with the beans and boiled potatoes.

Serve it like this

Slice the pork thickly and fan it on a warm platter with the creamy beans spooned alongside and boiled potatoes in a bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Judd mat Gaardebounen

Make it your way

Ingredients

Method

Judd mat Gaardebounen

Make it your way

Ingredients

Method

Make it a meal