Traditionals > Scandinavian > Norwegian

Traditional Rømmegrøt with Brown Sugar Recipe

Ingredients with Measurements:
- 2 cups of heavy cream
- 2 cups of whole milk
- 1 cup of sour cream
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 cup of brown sugar

Special equipment needed:
- Large pot
- Whisk
- Wooden spoon

Step-by-step instructions:
1. In a large pot, combine the heavy cream, whole milk, and sour cream over medium heat.
2. Whisk the mixture until it starts to simmer.
3. Gradually add the all-purpose flour while whisking continuously to prevent lumps from forming.
4. Add the salt and continue to whisk until the mixture thickens.
5. Reduce the heat to low and let the mixture simmer for 20-30 minutes, stirring occasionally with a wooden spoon.
6. Once the mixture has thickened to a porridge-like consistency, remove from heat.
7. Serve the rømmegrøt hot in bowls, topped with brown sugar.

- Time:
Preparation time: 5 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for simmering, low heat for thickening
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 33g
- Protein: 7g

Substitutions for ingredients:
- You can use half-and-half or whole milk instead of heavy cream.
- You can use plain yogurt instead of sour cream.
- You can use gluten-free flour instead of all-purpose flour.

- You can add cinnamon or nutmeg for extra flavor.
- You can add raisins or dried cranberries for texture.
- You can top the rømmegrøt with lingonberry jam or fresh berries.

Tips and tricks:
- Whisk the mixture continuously to prevent lumps from forming.
- Use a wooden spoon to stir the mixture while it simmers to prevent it from sticking to the bottom of the pot.
- Serve the rømmegrøt hot to prevent it from becoming too thick.

Storage instructions:
- Store any leftover rømmegrøt in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rømmegrøt in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the rømmegrøt in individual bowls.
- Top the rømmegrøt with a sprinkle of brown sugar and fresh berries.

- Brown sugar
- Fresh berries
- Lingonberry jam

- Coffee or tea

Suggested side dishes:
- Norwegian flatbread
- Crispbread

Troubleshooting advice:
- If the rømmegrøt becomes too thick, add a splash of milk to thin it out.
- If the rømmegrøt is too thin, continue to simmer it until it thickens to the desired consistency.

Food safety advice:
- Make sure to refrigerate any leftover rømmegrøt promptly.

Food history:
- Rømmegrøt is a traditional Norwegian porridge made from sour cream, milk, and flour.

Flavor profiles:
- Creamy, tangy, and sweet.

Serving suggestions:
- Serve the rømmegrøt hot for breakfast or as a dessert.

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Region: Norwegian

Taste: Rich, Creamy, Sweet, Savory, Comforting