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Rømmegrøt

: Recipes

Rømmegrøt is a Norwegian-style porridge, traditionally served during the winter months, particularly around Christmas. It has a sour cream base, and it is very, very hearty. Submitted for your approval:

Reference image

Rømmegrøt

Ingredients

Steps

  1. Boil sour cream in a medium pot for about 5 minutes.
  2. Strain the first ½ cup of flour into pot. Stir vigorously.
  3. Reduce heat to low, and let simmer until butter starts forming on the surface. Spoon it off into a separate container.
  4. Stir in the final ⅓ cup flour, again vigorously. You want a smooth consistency.
  5. Gradually and slowly stir in milk and cream.
  6. Simmer for about 5 minutes, then stir in salt.

Serve in a bowl, topped with cinnamon and sugar. Some like to drizzle butter from the sour cream over the porridge; I, as any self-respecting Norwegian, prefer to cut a piece of butter and let it melt in the center.

Heartiness and thickness can be controlled by adjusting the milk/cream ratio.

- Remi,