Rømmegrøt
Originally the food of Norwegian celebrations — births, confirmations and harvest festivals.
Sour cream porridge — rich, tangy and deeply soothing. Made by cooking sour cream until the butter separates, then adding flour and milk. Topped with butter, sugar and cinnamon.
Ingredients
Method
Heat sour cream in a heavy pan over medium heat, stirring, for 15 minutes.
When butter begins to separate, skim it off and reserve.
Whisk in flour. Cook 5 minutes. Add hot milk gradually, whisking until smooth.
Cook 10 minutes until thick. Serve with reserved butter, cinnamon and sugar.
Skimming the separated butter then drizzling it back over the finished porridge is the traditional presentation.
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