What food is grown in Luxembourg?

Answer 1

It is Smoked Collar of Pork With Broad Beans. It's called Judd Mat Gaardebou'nen. For more information about some of the famous foods of Luxembourg, see the related question and answerfurther down this page.

Answer 2

The food in Luxembourg is influenced by the cuisine of Germany, France and Belgium, as they are the countries that are geographically closest to Luxembourg. There are also some Portuguese and Italian influences.

Typical foods include:

• Luxembourg ham and smoked Ardennes ham - Jambon d'Ardennes
• Smoked pork and broad beans (a national dish)
• Omelette soufflee au kirsch
• jellied suckling pig - Cochon de lait en gelee
• various pates
• Quetsche tort
• Kach Keis

Answer 3

Wheat16 000 000 tons

Barley350 000 tons

Potatoes3 000 000 tons

beet6 000 000 tons

Fresh vegetables1 530 000 tons

Fruits700 000 tons

Cattle3 000 000 head

Pigs7 000 000 head

Fishing30 000 tons

Answer 4

The Grand-Duchy of Luxembourg is considered a gastronome's delight. It can claim more Michelin stars per square mile than anybody else can. Most of the traditional dishes are of peasant origin. German, French and Belgian cuisines have long been incorporated into the country's speciality foods because of their close proximity. More recently, there has been influence from its many Portuguese and Italian immigrants.

SOME OF ITS FAMOUS STARTER DISHES ARE:

• Potato Dumplings - Gromperekniddelen: These are made from mashed potatoes combines with eggs, flour, baking powder, salt and pepper, rolled into balls, then boiled and garnished with buttered browned breadcrumbs.

• Potato Soup - Gromperenzopp: This is made from leeks, butter, potatoes, milk, egg yolks, cream, salt and pepper, and finely chopped parsley if desired.

• Green Bean Soup - Bou'neschlupp: This is made from sliced green or wax beans, potatoes, onion, bacon, cream, salt and pepper, and sometimes sausage (Mettwurscht).

• Nettle Soup - Brennesselszopp: This is made from the top of fresh springtime shoots, onion, butter, potatoes, meat stock, salt and pepper, and served with croutons.

SOME OF ITS FAMOUS FISH DISES ARE:

• Friture De La Moselle - Friture: This is a dish of the Moselle region. It is made from small fresh water fish coated in salt, pepper and lemon juice, then dipped in flour, and deep fried in pork fat until golden brown. These are garnished with slices of lemon and traditionally eaten with the fingers.

• Pike in Green Sauce - Hiecht mat Kraïderzooss: This is pike fish poached in Riesling wine with bay leaf, peppercorns, carrot, onion and celery. Once poached, a sauce made from butter, sorrel, chervil, parsley, chives, pepper, salt and sweet cream is poured over the fish. It is usually served with boiled potatoes and a green salad.

• Trout in Riesling Sauce - F'rell am Rèisleck: This is trout fish cooked in dry Riesling wine, fresh cream, butter, parsley, shallots, chervil, tarragon, chives, paprika, salt and pepper. It is usually served with boiled potatoes.

• Mussels Luxembourg Style - Moulen: During the months with an "R", that is from October until February, there is hardly a Luxemburgh restaurant whose menu does not have "Moules Marinières" or "Moules à la Luxembourgeoise". This dish is made from cleaned mussels, leeks, carrot, onion, shallots, celery and some celery leaf, parsley, garlic, Riesling wine, butter, salt and pepper, sprig of thyme, tarragon leaves. It is usually served with crisp pommes frites.

SOME OF ITS FAMOUS MEAT DISHES ARE:

• Ham in Hay - Haam am Hée: This recipe comes from the north of Luxembourg. The lightly smoked ham is steamed over a bed of hay, without touching the water, and, when cooked, it is presented on a bed of hay. It is usually served with pommes frites (crisp potato fries) and salad.

• Chicken in White Wine - Hong am Rèisleck: This is chicken, shallots, garlic, parsley, butter, cream, egg-yolk, Riesling wine, meat stock, flour, Cognac, mushrooms, oil, salt, pepper and a little nutmeg. First, they flambé the chicken with the Cognac, and then it is simmered in the Riesling and the stock. It is served hot with noodles or dumplings.

• Smoked Collar of Pork With Broad Beans - Judd Mat Gaardebou'nen: This is smoked pork, broad beans, the herb savory (cut very fine), onion, streaky bacon, stock, flour, parsley and double cream. This dish hails from the village of Gostingen and has been probably become regarded as the National Dish of Luxembourg.

• Jugged Hare - Huesenziwwi: This is made from hare or other game. It is usually served with noodles and red cabbage.

SOME OF ITS FAMOUS SNACK DISHES ARE:

• Potato Fritters - Gromperekichelcher: These are made from onions, shallots, parsley, eggs, flour, salt and pepper, pepper, peeled grated potatoes, mixed together, formed into flat cakes and fried until golden brown on both sides.

• Meat and Wine pie - Rieslingspaschtéit: This is a pie served cold. It is made from a butter pastry, filled with minced meat pork, beef, veal, carrots, shallots, onions, parsley, cognac, marjoram, pepper, salt, and Riesling wine for the aspic.

• Pork in Aspic - Jhelli: This is made from pork shank, veal bone, pork hocks, onion, bay leaves, carrots, celery, vinegar, salt, pepper and gelatine, and served cold.

SOME OF ITS FAMOUS DESSERTS ARE:

• Gingerbread men - Boxemännercher: These are served to young and old on December 6th. (St. Nicholas Day).

• Cheese Cake - Kèiskuch: This is pastry made from flour, sugar, butter, baking powder, milk and salt, with a filling made from curd cheese, eggs, lemon juice and rind, sugar and salt.

• Plum Tart - Quetscheflued: This has a pastry made from yeast, flour, butter and milk. The dough is left to rise and then spread onto a buttered baking dish some 1½ fingers high, covered with de-stoned plums (Damsons are best), baked and sprinkled with sugar before serving.

• Verwurrelt Gedanken - A Carnival Season Pastry: This is made from flour, eggs, butter, bicarbonate, salt, sugar, milk, grated lemon rind, made into a dough, rolled out and cut into thin strips, approx. 4-5 inches long, which are then knotted and deep fried in hot fat until golden brown, drained and sprinkled with icing sugar. Sometimes yeast is used instead of bicarbonate in which case the pastry would not be as crisp.

• Apple Cake - Äppelkuch: This is pastry made from flour, sugar, butter, baking powder, milk and salt. Pared, cored apples are then placed in rows on the dough, the apples are then covered with sugar, cinnamon and little dots of butter. Sometimes the apples are covered with custard.

Answer 5

Grapes are one important food grown in Luxembourg. These grapes are used to make wine. Other foods grown in Luxembourg include wheat, oats, barley, fruit, and potatoes.

Answer 6

Luxembourg does not have a national fruit. The national flower of Luxembourg is the rose and its national animal is the red lion.