Ingredients (6 servings)
- 1.77 lbssmoked pork collarJudd - or substitute smoked pork shoulder
- 1.1 lbsbroad beans, fresh or frozen
- 1 1/3 lbspotatoes, peeled and quartered
- 2 mediumonions, diced
- 2 largecarrots, sliced
- 2 leavesbay leaves
- 4 berriesjuniper berries
- 2 tbspfresh savory, choppedor 1 tbsp dried
- 1.07 ozbutter
- 2 tbspflour
- 4.24 fl ozwhite wine
- 1.69 cupschicken stock
- 3.39 fl ozheavy cream
- 1 tspsalt
- 1/2 tspwhite pepper
- 1.07 ozfresh parsley, chopped
Instructions
- 1
Soak smoked pork in cold water for 2 hours to reduce saltiness.
2h - 2
Simmer pork with bay leaves and juniper berries for 1 hour.
1h - 3
Remove pork, slice, and keep warm. Strain cooking liquid.
8min - 4
Cook potatoes in salted water until tender, about 20 minutes.
20min - 5
Blanch broad beans for 5 minutes, then remove skins if desired.
8min - 6
Sauté onions and carrots in butter until softened.
8min - 7
Add flour, cook 2 minutes, then add wine and stock gradually.
5min - 8
Add broad beans and savory, simmer 10 minutes. Finish with cream and parsley.
12min
Frequently Asked Questions
Everything you need to know about making Luxembourgish Judd mat Gaardebounen
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