Rømmegrøt

Porridge is a Norwegian court. Especially in the countryside, it has a welcoming dining and peasant weddings tradition.

Preparation: The Rømme ( sour cream ) is boiled. With constant stirring flour is mixed. The settling of fat (butter) is continuously skimmed off and put warm. It will additionally flour (and possibly milk ) is stirred until no more butter separates and a fine creamy porridge has emerged. To serve the skimmed fat is added to the broth. The dish is hot or cold, sprinkled with cinnamon and sugar and possibly flavored with raisins, eaten. Also there is a hearty version with ham. The flavors can be a fruit juice (fruit syrup to taste diluted with water).

Since there are to buy in Germany no Rømme, even sour cream / crème fraîche can be used. It is important to as high fat content.

Ingredients:

0.5 l Rømme ( sour cream / crème fraîche ) 0.5 l of milk 150 g of wheat flour ½ tsp salt

• Court (Food and Drink )
• Norwegian cuisine