Luxembourg recipes
Recipes from Luxembourg: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Bouneschlupp: Luxembourg Green Bean Soup with Smoked Bacon, Potatoes and Cream
How to make Bouneschlupp, the traditional Luxembourgish green bean soup, following a recipe published by the Luxembourg City Tourist Office. Covers smoked bacon, floury potatoes and cream, when to add frozen versus fresh green beans, how to season around salty bacon and stock, and how household versions with Mettwurscht and savory differ.
Gromperekichelcher: Luxembourg's Golden Pan-Fried Potato Patties
How to make Gromperekichelcher, the grated potato patties of Luxembourg's fairs and markets, following the recipe published on the Luxembourg government portal. Covers potatoes, onions, parsley and eggs, how to judge the golden color on each side, what to do with a wet mixture, and the traditional way of eating them hot with salt and applesauce.
Judd mat Gaardebounen: Luxembourg's Smoked Pork with Broad Beans in Cream Sauce
A recipe for Luxembourg's national dish Judd mat Gaardebounen, with smoked pork shoulder, broad beans and a cream sauce of white wine and savory. Covers the broad bean village of Gostingen, the Spanish-origin theory of the name, the blanching to remove salt and the 2-hour simmer, and the sauce built on a brown roux.