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Rømmegrøt
Østlandet · Eastern Valleys

Rømmegrøt

A rich sour-cream porridge with a butter well, dusted with cinnamon sugar — festival food of the valleys.

40 minModerate
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Cultural Context & History

Served at summer farm festivals and to new mothers alike, rømmegrøt is sour cream cooked with flour until the butter separates into golden pools. Ancient, indulgent and unmistakably rural.

Ingredients

  • 500 ml sour cream (seterrømme, 35% fat)
  • 150 g wheat flour467 kcal · 6.7 g protein · 20 g fat · 66.7 g carbs per 100 g
  • 500 ml whole milk, warmed62 kcal · 3.3 g protein · 3.3 g fat · 5 g carbs per 100 g
  • 1/2 tsp salt0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
  • Sugar and ground cinnamon, to serve429 kcal · 0 g protein · 0 g fat · 85.7 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Heavy-based potHolds a gentle, even heat so the cream renders without catching.
  • Balloon whiskWorks in the flour and milk for a lump-free porridge.

Product suggestions are editorial references only; no purchase or affiliate links are currently configured.

Step-by-Step Instructions

  1. 1

    Simmer the sour cream in a covered pot over medium heat for 5 minutes, until the golden butterfat rises and floats on the surface.

  2. 2

    Spoon the separated yellow butterfat into a small bowl and set aside for serving.

  3. 3

    Stir half the flour rapidly into the pot, then gradually whisk in the warm milk and remaining flour to keep the porridge smooth.

  4. 4

    Simmer for 10 minutes, whisking constantly, then season with the salt.

  5. 5

    Serve hot, drizzled with the reserved butterfat and dusted with sugar and cinnamon.

Chef's Tip

Warm the milk before whisking it in — cold milk seizes the flour and you will never coax out the lumps.

Chef's Tip

The pool of butterfat you can spoon off is the measure of the dish; a properly soured, high-fat seterrømme yields the most.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Østlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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