Rømmegrøt
Rømmegrøt ( Norwegian and Danish ), also Rømmegraut (Norwegian) or Römmegröt ( Swedish ), is a Norwegian dish. It is particularly popular in the country as a welcome dish and at farm weddings.
Preparation: The rømme ( sour cream ) is boiled. Flour is added while stirring constantly . The deposited fat ( butter ) is continuously skimmed off and kept warm. Additional flour (and, if necessary, milk ) is stirred in until no more butter separates and a fine, creamy paste has formed. The skimmed fat is poured onto the porridge for serving. The dish is eaten cold or warm, sprinkled with cinnamon and sugar and possibly refined with raisins. There is also a hearty variant with ham. You can also drink a fruit juice (fruit syrup diluted with water to taste). Rømmegrøt is z. B. in the story "Die Langerudkinder im Sommer" by Marie Hamsun also translated as harvest grits .
Web links
- Royal Norwegian Embassy: Rømmegrøt , accessed December 26, 2014