Rømmegrøt
Rømmegrøt, from above
VegNorway

Rømmegrøt

Sour cream porridge with a pool of melted butter, sugar and cinnamon. Norway's party porridge.

40 minTime
9 gProtein each
mildSpice
Midsummer porridge2 chapters · 1 min read

Make it your way

Grandma's waySour cream porridge with butter, sugar and cinnamon.
The original
456kcalsame
9 gproteinsame
0 gfibresame
40minutessame

Classic rømmegrøt.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Crème fraîche2 cups full fat rømme or crème fraîche
Maida (all-purpose flour, plain flour)½ cup + 1 tbsp
Milk4 cups, hot
Salt¾ tsp
Butter3 tbsp, melted, to serve
Sugar2 tbsp, to serve
Cinnamon powder1 tsp, to serve

Method

5 steps
  1. 1Simmer the rømme gently for 5 minutes, covered.
  2. 2Whisk in about half the flour, a spoon at a time.
  3. 3Skim off the butterfat into a small jug. Whisk in the rest of the flour, then the hot milk a little at a time.
  4. 4Simmer 5 minutes, stirring, and season with salt.
  5. 5Serve hot with the skimmed butterfat (topped up with melted butter), sugar and cinnamon.
Serve it like this

Ladle into warm bowls, pour melted butter into a well in the centre and dust with sugar and cinnamon. Serve with cured meats and flatbread for a full spread.

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Make it a meal

What goes with Rømmegrøt: a bread or rice, a side, something to drink and something sweet.

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