text and images britt-arnhild
Do you know how to make rømmegrøt? Oh, you don´t even know what rømmegrøt is? Rømme is a sour cream, grøt is porridge.
Rømmegrøt is the taste of Norway. The taste of my childhood.
Grandma Olga used to make the world´s best rømmegrøt, and my mother follows her tradition.
I have learned from them both.
We have a very simple kitchen at Rastarbo. Simple, but perfect for creating feasts.
This time the goal was a feast for two.
And believe me, rømmegrøt is a feast.
For two. For twenty.
Start with a couple of boxes of rømme. Add white flour, heat and stir.
Stir well!
The combination of the stirring and the heating force the fat out of the cream. The fat is poured over in its own bowl, and will be used on top of the rømmegrøt before eating it.
When you have enough fat, add more white flour, and then milk, a little at a time. Stir well.
Let the porridge boil for at least 10 minutes before serving.
A grøtpinne is always served with the rømmegrøt, salt meat and flatbread, and why not a few sweet tomatoes.
The porridge is served with sugar, cinnamon, raisins and the fat you got from the boiled and stirred rømme.
Dinner is ready!
