Rømmegrøt

Rømmegrøt
Christopher Mohs
rømmegrøt

This traditional Norwegian Rømmegrøt recipe was passed down to me from my Great Aunt Liala and is an amazing breakfast food that will leave you very full with just a few bites from the incredibly rich nature of this dish. The dish is so rich that I recommend to serving in small mini-bowls for a reasonable serving size of about 1/4 cup.

rommegrot

Rømmegrøt is Norwegian for porridge and is made with heavy cream, milk, flour, sugar and salt. This dish is usually prepared for special occasions and holidays. To make it extra special you can drizzle the dish with the reserved butter from the process of making the dish and a sprinkle of sugar and a dash of cinnamon.

I first discovered Rømmegrøt when I was at Norwegian camp as a kid. At camp we learned to speak Norwegian (ok, say hello and count to 10), rosemaling (I made a bread board that I think still exists at my mom’s), and of course making traditional Norwegian treats. I was hooked on Rømmegrøt from the get go and I just love taking the time to make this special treat. It’s especially great in the winter months.

If you are looking for an authentic Norwegian breakfast dish and want something that will fill you up and keep you full for several hours, then this is definitely something you have got to try. If you are interested in other Norwegian dishes, I highly recommend my version of Toscakaka.

Rømmegrøt

Ingredients:

1 cup Heavy Cream
1/4 cup Flour
1 cup Milk
1 tsp Sugar
dash Salt

Directions:

Bring the heavy cream to a boil and cook for 2 minutes.  Add in the flour and whisk for 2-4 minutes until the butter separates from the cream and the flour is cooked, drain off the butter (the amount you’ll get depends on the quality of the cream). Add the milk, sugar and salt and whisk until nice and smooth.

Pour immediately into small bowls, garnish with a dusting of cinnamon and sugar and serve immediately.