Rømmegrøt
Rømmegrøt – LADL Flowchart Recipe
Origin: Norway
AKA: Rommegrot, Rommegraut
About: Rømmegrøt (pronounced rum’megroet) is a porridge made from sweet or sour cream, traditionally served as a main dish or dessert at a wedding feast or holiday gathering. Traditional cooks used a wooden spoon, called a “tvare“, to stir the porridge for hours as the fat rises (but this recipe is a little quicker!)
Some say the word ‘grøt’ comes from the Old Norse ‘grautr’, meaning ‘rough ground or coarse’. Others say it referrers to a thick, rich porridge mush. Some reasons for this may elude to the very traditional use of barely instead of flour and unpasteurized sour cream.
Rømmegrøt can be accompanied by cured leg of lamb (fenalår), cured ham (skinke),sliced salami or speck, saft (concentrated berry juice), smørbrød (open-faced sandwiches), lefsa, or even akevitt (Aquavit).
Personally, I prefer rømmegrøt as a comfort food on a cold or rainy day. Its extremely filling and dense, much like most Scandinavian food.
Variations:
- Seminole Flour, 3/4 cup — substitute for All-purpose flour
- Sour Cream, 1 pint — substitute for Heavy cream
