Twist on a true Luxembourgish Classic: Judd mat Gaardebounen Cannelloni

smoked pork

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey is leaner and lower in fat.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor.

broad beans

🥗Healthier: green peas

💰Cheaper: canned green beans

Peas are easier to find and still nutritious.

Preheat the oven to 180°C (350°F).

Cook the cannelloni pasta in boiling salted water until al dente, about 6-8 minutes, then drain.

Sauté chopped onion and garlic in olive oil until translucent, about 3-4 minutes.

Add diced smoked pork to the skillet and cook until browned, about 5-7 minutes.

Stir in broad beans and cook for another 3-4 minutes until heated through.

Mix in cream and season with salt and pepper, cooking for 2-3 minutes.

Fill the cooked cannelloni with the pork and bean mixture using a piping bag or spoon.

Spread a layer of vegetable broth in a baking dish and arrange the filled cannelloni on top.

Pour remaining broth over the cannelloni and sprinkle with cheese.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbling.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens