Rømmegrøt — sour cream porridge
A thick sour cream and flour porridge, loosened with milk and topped with its separated butter.
Active time20 min
Cooking20 min
Total25 min
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Ingredients
- 500 ml full-fat sour cream
- 500 ml whole milk
- 200 ml wheat flour
- ½ tsp salt
Preparation
Pour the sour cream into a heavy saucepan and bring to a gentle simmer. Stir and cook for 5 min.
500 ml full-fat sour cream- saucepan
- spoon
Sift half the flour into the cream and stir vigorously. Cook gently until fat droplets appear. Spoon this fat into a small bowl and set aside. Add the remaining flour to the saucepan.
200 ml wheat flour- saucepan
- fine sieve
- spoon
- small bowl
Gradually stir in the milk, mixing between additions to avoid lumps. Simmer gently for another 5 min, stirring until smooth and thick. Stir in the salt. Serve hot with the reserved fat.
500 ml whole milk½ tsp salt- saucepan
- whisk
- spoon
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration