1. Recipes
  2. Nordic
  3. Rømmegrøt

Rømmegrøt

The Norwegian festival porridge: full-fat sour cream simmered with flour until its own butter weeps out, thinned with hot milk into a glossy, tangy porridge and served with cinnamon sugar and a pool of that golden butter.

MainsDessertsVegetarian
45 min5 prep · 40 cookMedium460 kcalper serving
Rømmegrøt

Instructions

  1. Put 200 ml of full-fat sour cream into a small heavy-based saucepan over a low to medium heat. Bring it slowly to a bare simmer, stirring with a wooden spoon so it does not catch, then cover and let it simmer very gently for 10 minutes.
  2. Uncover and sift 20 g of the plain flour over the surface. Whisk it in hard until completely smooth, then keep cooking on a low heat, stirring constantly, for 6-8 minutes. The mixture will thicken, then break, and clear golden butter will rise and pool at the sides, this is the sign the porridge will be right.
  3. Tilt the pan and spoon off every drop of the risen butter into a small warm cup or jug; keep it somewhere warm for serving. Do not be tempted to stir it back in.

4 more steps in Feat

Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.

Open in Feat, it's freeiPhone · App Store

Per serving

460kcal
20gprotein
62gcarbs
15gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat