VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
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.
Method
- 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.
- 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.
- 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.
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460kcal
20gprotein
62gcarbs
15gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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