RECIPE:
Rømmegrøt
Sour Cream Porridge

Mmm.... have you ever tasted this sweet and creamy porridge?

If not, you should definitely give it a try!

Rømmegrøt at Vasetstølen .
Photo: Valdres Kultur og Naturpark / Visit Valdres

Sour cream porridge from Valdres .
Photo: Visit Valdres

Sour cream porridge has existed for hundreds of years in Norway, and was a fine meal that was served on special occasions like weddings and baptisms.

Today, Norwegians love to order the creamy dish when visiting a Norwegian fjellstue (mountain lodge)...

Rømmegrøt from Rjukan .
Photo: Nancy Bundt

... or a seter (mountain farm), like this one in Herdalen, where you can buy porridge in which the key ingredient is fresh, locally made sour cream!

Herdalssetra in Norddal .
Photo: Christine Baglo

Herdalssetra in Norddal .
Photo: Visit Norway

Rømmegrøt

Ingredients:

(Makes 4 portions)

500 ml sour cream

200 ml flour

500 ml milk

1/2 tsp salt

Sugar

Cinnamon

Source: Matprat.no

Method:

1. Bring the sour cream to the boil and simmer for approx. 5 minutes.

2. Sift in half of the flour and stir well.

3. Simmer on low heat until the melted butter (i.e. the fat separated from the cream) bubbles up to the top. Remove the butter with a spoon and place in a separate bowl before stirring in the remaining flour.

4. Add milk a little at a time to dilute, stirring well between each time you pour. Simmer for approx. 5 minutes before seasoning with salt.

Serve with sugar, cinnamon, and the melted butter you removed earlier!

It is also commonly served with raspberry squash, traditional flat bread, and cured meat. The salty meat provides a nice contrast to the rich, creamy porridge.

Fagerdalen Støl in Hallingdal .
Photo: Emilie Holba

Fagerdalen Støl in Hallingdal .
Photo: Visit Norway