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Sour Cream Porridge / Rømmegrøt

Sour cream porridge is one of the oldest recipes in Norway. It's always been served on special occasions, including birthdays, weddings, and baptisms.

Sour Cream Porridge / Rømmegrøt

Ingredients, Method & Procedure.

2 c. sour cream
3/4 c. flour
2 c. milk
dash of salt
cinnamon and sugar, for serving

1. In a heavy-bottomed saucepan, bring sour cream to a boil. Boil for 2 minutes, stirring frequently, then add half the flour and stir or whisk it carefully. Skim off the butter (from the sour cream) that rises to the surface, put it in a pan or bowl, and keep it warm.

2. Stir in the rest of the flour, one tablespoon at a time. Stir in the milk. Simmer, whisking, for 5 to 6 minutes, until the porridge is very smooth. Season to taste with salt.

3. Serve with the reserved warm butter and cinnamon and sugar. A red fruit juice, such as raspberry, is usually drunk with the porridge.

Preparation and cooking time: 20 minutes
Serves 6 to 8

Posted by :   John Martin   on   Sunday, March 6, 2011

Categories :   Breakfast & Brunch   |   Norwegian


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