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Judd mat Gänsbléckcher
A traditional Luxembourgish dish featuring smoked pork neck (Judd) served with boiled potatoes and a sauce made from dandelion greens (Gänsbléckcher). It's a hearty and flavorful meal, often considered a national dish.
🧂 सामग्री
- 1.2 kg Smoked pork neck (Judd)
- 1 kg Potatoes(waxy variety, peeled)
- 500 g Dandelion greens (Gänsbléckcher)(fresh or frozen, cleaned)
- 1 medium Onion(chopped)
- 30 g Butter
- 30 g Flour
- 500 ml Milk
- 2 tbsp Vinegar
- to taste Salt
- to taste Pepper(freshly ground)
👨🍳 निर्देश
- 1
Rinse the smoked pork neck under cold water. Place it in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for about 2 to 2.5 hours, or until tender. Skim off any foam that rises to the surface.
- 2
About 30 minutes before the pork is done, place the peeled potatoes in a separate pot, cover with salted water, and boil until tender. Drain and set aside.
- 3
While the pork and potatoes are cooking, prepare the dandelion sauce. Melt butter in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 5
Add the cleaned dandelion greens to the sauce. Cook for about 10-15 minutes, or until wilted and tender. Season with salt, pepper, and vinegar to taste.
- 6
Once the pork is cooked, remove it from the pot and let it rest for a few minutes. Slice the pork neck. Serve the sliced pork with the boiled potatoes and the dandelion greens sauce.
💡 पेशेवर सुझाव
- ✓Ensure the dandelion greens are well-washed to remove any bitterness.
- ✓The smoked pork neck can be found at specialty butchers or European delis.
- ✓Adjust the amount of vinegar to your preference for tanginess.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Some recipes suggest adding a bay leaf to the pork cooking water for extra flavor.
- A dollop of sour cream or crème fraîche can be added to the dandelion sauce for extra richness.