3 dishes people actually cook in Luxembourg: what they are, how long they take, and what you need to buy.
What can you cook from Luxembourg? 3 traditional Luxembourg dishes, from Gromperekichelcher (65 min, the quickest) to Judd mat gaardebounen (900 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Luxembourg on the map. Drag to spin the planet.
Luxembourg green bean soup, seasoned with dried summer savory and finished with cream, served with smoked Mettwurst.
Luxembourg market fritter of grated potato wrung dry, shot through with parsley and shallot, and deep-fried rather than pan-fried.
Luxembourg's national plate: smoked pork collar desalted overnight and gently poached, served under broad beans bound in a savory-scented roux.
Copper documents three dishes from Luxembourg: Bouneschlupp, Gromperekichelcher and Judd mat gaardebounen. Onion and flour each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 4 are shared by more than one dish. Leek the hardest to find: of the 586 dishes in Copper's atlas, 12 use leek. Every ingredient list on this page is complete, with quantities, and free to read.
Gromperekichelcher is the quickest at 65 minutes. Judd mat gaardebounen is the longest at 900 minutes, most of it unattended. The median is 70 minutes — a weekend dish rather than a weeknight one.
Bouneschlupp is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Luxembourg is part of Western European.
Countries close to Luxembourg on the globe — and close on the plate.
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