A beloved classic
Rømmegrøt, a traditional Norwegian porridge of sour cream, milk, and flour, is mostly a matter of technique and the right ingredients. Serve with cured meats and salted fish for a traditional Norwegian treat!
Editor, Tasty Traditions
From Tasty Traditions, reprinted with permission of the Nordic Heritage Museum
1 pint sour cream
1 pint whipping cream
½ to 1 cup flour
2 cups hot milk
Cook creams in a heavy-bottomed kettle at medium heat for about 20 minutes. Sift in flour a little at a time, stirring constantly with a wooden spoon, until it becomes a thick mass and leaves the side of the pan and the butterfat separates. As it oozes out, remove butterfat to a separate pan to be served later on the rømmegrøt. Continue to stir and sift in as much flour as it can hold. Add hot milk, a tablespoon at a time, stirring constantly. Continue adding until the consistency is like a heavy porridge or pudding. Whisk briskly until smooth and creamy. Serve in a bowl with a depression to hold the butterfat (or a pat of butter). Serve hot with sugar and cinnamon.
Notes: Some recipes say that the butterfat must separate after the flour is added. A good Norwegian cook told me it didn’t really matter. Our commercial dairy products are homogenized and resist separation of the butterfat.
I find this ratio of sour cream and cream is a good balance for tartness, but recipes vary.
In Norway, we were served rømmegrøt with raisins.
This article originally appeared in the February 8, 2019, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.