Sour Cream Porridge (rømmegrøt)

20-40 min

Medium

4,5 point (of max 6) in average from 76 readers

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Sour Cream Porridge (rømmegrøt) have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 210,45 kcal ......Protein: 3,65 g ......Fat: 16,97 g ......Saturated fat: 10,68 g ......Carbo: 10,53 g ......Fiber: 0,5 g .....Sodium: 283,29 mg .......Price : 3,95 .- kr

Ingredients

4 servings

4 dl (1 2/3 cups) 35 percent fat sour cream
about 3 dl (1 1/4 cups) flour
about 1 1/4 liters (5 cups) full fat milk
3/4 teaspoon salt

More facts about The recipe

Author:	Knut Pettersen
Source:	Matprat.no
Photographer:	Matprat.no
Published/updated:	2002-05-09
Category:	Grøt
Country:	Norge
District:	Ukjent
National/tradition
Click for the Norwegian version

Direction:

Sour cream porridge with dried meats was festive food in the olden days and is still considered that today.
Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Simmer sour cream, covered, about 15 minutes.
Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no