Dish

Rømmegrøt

Sour Cream Porridge

To make rømmegrøt, sour cream is heated until the fat separates from the liquid. The fat is then mixed with flour and cooked until thickened. The porridge is typically served with butter, sugar, and cinnamon on top. Rømmegrøt is a high-fat dish and should be consumed in moderation.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Porridge

Origins and history

Rømmegrøt has been a staple in Norwegian cuisine for centuries. It was traditionally made during the winter months when fresh milk was scarce. Today, it is still a popular dish and is often served at celebrations and festivals.

Dietary considerations

Rømmegrøt is not suitable for those with lactose intolerance or dairy allergies.

Variations

There are many variations of rømmegrøt, some of which include the addition of raisins, lingonberries, or other fruits. Some recipes also call for the use of cream instead of sour cream.

Presentation and garnishing

Rømmegrøt is typically served in a bowl with a dollop of butter, sugar, and cinnamon on top. It can also be garnished with fresh berries or a sprinkle of nutmeg.

Tips & Tricks

To prevent lumps from forming in the porridge, it is important to whisk the flour into the sour cream slowly and continuously.

Side-dishes

Rømmegrøt is often served with flatbread or lefse, a traditional Norwegian potato-based flatbread. It can also be served with cured meats or smoked fish.