Rømmegrøt – Norwegian Sour Cream Porridge
Rømmegrøt – a traditional Norwegian sour cream porridge, perfect for a hearty breakfast.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Breakfast, Norwegian, Vegetarian, Nut-Free, Egg-Free
Ingredients
- 2 ml sour cream
- 0.75 g flour
- 2 ml milk
- 1 g salt
- 1 g sugar
- 1 g cinnamon
- 1 g butter
Instructions
- Heat the sour cream in a covered pot over medium heat for approximately 5 minutes.
- Reduce the heat.
- Incorporate half of the flour into the pot.
- Mix thoroughly with a whisk until the flour is completely blended.
- Allow the mixture to cook further, stirring now and then, until the fat begins to separate.
- Scoop out as much of the fat as possible using a spoon and place it in a small bowl for later use.
- Blend in the remaining flour.
- Gradually pour in the milk while continuously whisking to prevent any lumps from forming.
- Keep cooking the porridge on low heat for 5 minutes.
- Season the porridge with salt.
- Serve the porridge garnished with sugar, cinnamon, and the reserved fat.
- If using lower fat sour cream, add some butter on top of the rømmegrøt instead.