Main

Rømmegrøt (Innlandet — Setesdal)

Name: Rømmegrøt (Innlandet — Setesdal)
Total time: 45m
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 L full-fat rømme (sour cream); 150g flour; 500ml whole milk; 1 tsp salt; Melted butter; Cinnamon; Sugar; Fenalår slices

Setesdal-style sour cream porridge served with cured meats, cinnamon-sugar and melted butter at seter feasts.

45m 4 servings Medium

Ingredients

• 1 L full-fat rømme (sour cream)
• 150g flour
• 500ml whole milk
• 1 tsp salt
• Melted butter
• Cinnamon
• Sugar
• Fenalår slices

Method

Step 1 of 425%

Bring sour cream to a gentle simmer 10 min until it breaks and butterfat rises.

Swipe left/right to change step

1
Bring sour cream to a gentle simmer 10 min until it breaks and butterfat rises.
2
Skim off butter and reserve.
3
Whisk in flour a little at a time; add milk gradually.
4
Salt to taste; ladle into bowls with butter, cinnamon-sugar and cured lamb.