Rommagrout Food
RøMMEGRøT {NORWEGIAN PUDDING}
Our family likes to eat this warm, with a hefty drizzle of melted butter and a good sprinkling of cinnamon sugar!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, heat milk to 195° F. Stir almost continuously so milk does not burn, scraping the bottom of the saucepan.
- While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.
- While milk is heating, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.
- Once milk temperature has reached 195° F, stir flour mixture into melted butter to form a thick paste. Transfer to the heated milk and stir constantly until milk starts to boil. Turn heat down to low and let cook for 5 minutes more, stirring often. Remove saucepan from heat.
- Spoon into individual bowls and serve with warm melted butter and cinnamon sugar (the more, the better!).
Nutrition Facts : Calories 270 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 140 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
RøMMEGRøT RECIPE
Rømmegrøt is a wonderful Norwegian classic dish that is warming, rich, and delicious. A rustic porridge recipe that is amped up with great ingredients like cream, sugar, butter, and flavor!
Provided by Ben Myhre
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Heat milk just to a boil and then remove from heat. Stir to make sure milk does not scald.
- While doing this, add sour cream to medium saucepan and bring to a simmer. Stir continually to ensure the dairy does not scald.
- Allow to simmer while stirring for 5 minutes.
- Slowly add flour to sour cream and stir in with fork. Add about 2 Tablespoons at a time
- Once flour is fully incorporated, add 2 Tablespoons of sugar, salt, and stir in.
- Slowly add in hot milk and stir at the same time until evenly mixed.
- Put in dish, top with butter, sugar, and cinnamon. Serve.
Nutrition Facts : ServingSize 1/4 total, Calories 667 Calories, Sugar 22 g, Sodium 649 mg, Fat 62 g, SaturatedFat 36 g, UnsaturatedFat 26 g, Carbohydrate 36 g, Fiber 1 g, Protein 4 g, Cholesterol 197 mg
ROMMAGROUT
Once a year my church has a smorgasbord of delicious Scandinavian food. My favorite part since I was little was the Rommagrout. It is to die for. It is definitely my comfort food.
Provided by ktenille
Categories Dessert
Time 10m
Yield 5 cups appx.
Number Of Ingredients 7
Steps:
- Melt 1 cup butter.
- Add flour and let bubble over low heat for 2 minutes stirring constantly.
- Add unpasteurized milk, boiling gradually.
- Add salt.
- Beat until mixture is smooth.
- Serve hot with melted butter, sugar and cinnamon.
Nutrition Facts : Calories 572.7, Fat 46, SaturatedFat 28.9, Cholesterol 131.8, Sodium 846.7, Carbohydrate 30.4, Fiber 0.7, Sugar 0.1, Protein 11
ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING
Make and share this Rommegrot--Norwegian Christmas Pudding recipe from Food.com.
Provided by troyh
Categories Dessert
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
- Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
- It must not boil.
- Use a heat diffuser for this process.
- Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
- I use about 11-12 Tbsp. for a very thick pudding.
- Using a wire whisk, whip in the flour 1 Tbsp. at a time.
- The cream will thicken and start to pull away from the sides of the pan.
- If the sour cream is very rich, the butter will now begin to form and rise tot he top.
- Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
- Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
Nutrition Facts : Calories 324.7, Fat 26.4, SaturatedFat 16.4, Cholesterol 59.1, Sodium 236.4, Carbohydrate 16.1, Fiber 0.3, Sugar 0.7, Protein 6.7
More about "rommagrout food"
NORWEGIAN RøMMEGRøT (SOUR CREAM PORRIDGE) - OUTSIDE OSLO
After 15 minutes of simmering the sour cream, sift about a third of the flour over the cream, stirring constantly as you add the flour. Simmer for a few more minutes, until the fat has separated and you can skim or pour it off. Reserve the fat. Bring the milk to a boil in its pot. Sift the remaining flour over the porridge, stirring constantly ...
From outside-oslo.com
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From outside-oslo.com
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TRADITIONAL NORWEGIAN RøMMEGRøT RECIPE. THE REAL ONE.
In a 1.5-2 liter pot, bring the whole milk to right below simmer. Meanwhile, tip the Rømme into a 2-3 liter pot, and quickly stir in 1/4 of the flour, careful to avoid lumps. Bring to a gentle simmer under medium heat, while stirring occasionally. Be careful it doesn’t burn in the bottom of the pot.
From sailingselkie.no
From sailingselkie.no
RøMMEGRøT - SONS OF NORWAY
Sift in the remaining flour, stir, and bring porridge to a boil. In a separate pot, b ring the milk to a boil. Add milk to the porridge one cup at a time, whisking each time before adding more . Whisk porridge until smooth and simmer about 10 minutes. Season with salt. In a small bowl, mix sugar and cinnamon together.
From test.sofn.com
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RøMMEGRøT - LADL
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 …
From ladlrecipes.com
From ladlrecipes.com
MICROWAVE RøMMEGRøT ~ NORWEGIAN PUDDING
Instructions. Melt butter in a Microwave safe bowl for 30 secs. Add flour and sugar, whisk well. Add cream and milk, whisk well. Microwave for 2.30 secs in interval of 30 secs, stirring in between until it thickens. Serve warm with cinnamon and sugar. Tried this recipe?
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From spicingyourlife.com
NORTH WILD KITCHEN: HOW TO MAKE NORWEGIAN RøMMEGRøT - SOUR …
RøMMEGRøT MIX - INGEBRETSEN'S
Rømmegrøt Mix. No matter how you spell it, grot (grøt) means porridge, the comfort food that warms body and soul. This Rømmegrøt (sour cream porridge) mix allows you to easily make Norway's most loved and traditional dessert. Makes 3-4 servings, from Toro. $8.95. SKU. FD0008. Skip to the end of the images gallery.
From ingebretsens.com
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RøMMEGRøT | TRADITIONAL PORRIDGE FROM NORWAY, NORTHERN …
Rømmegrøt is a traditional porridge originating from Norway. Although there are several variations, it's usually made with a combination of sour cream, flour, full-fat milk, and salt. It's recommended to use homemade or high-fat sour cream, with no gelatin or stabilizers. The sour cream is shortly simmered and the flour is then sifted into ...
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NORWEGIAN ROMMEGROT (RøMMEGRøT) SWEET CREAM PORRIDGE
1. Boil cream in heavy pan 15 minutes, stirring slowly. (Medium heat should do it. Watch out, as it can boil over very quickly!) 2. Remove from heat and sift in flour, beating constantly. 3. Add sugar and salt and stir over low until the butter comes out. Pour butter off as it …
From bigoven.com
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RøMMEGRøT - WIKIPEDIA
Rømmegrøt (Norwegian and Danish), also known as rjomegraut and römmegröt (), is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt.. Rømme is a Norwegian word meaning sour cream; grøt translates as "porridge". Traditionally, rømmegrøt is a delicacy prepared for special occasions, including holidays. It is considered to be a traditional …
From en.wikipedia.org
From en.wikipedia.org
ROMMEGROT
May 12, 2020 - Explore chris seitz's board "Rommegrot" on Pinterest. See more ideas about norwegian food, scandinavian food, swedish recipes.
From pinterest.ca
From pinterest.ca
A FARMHOUSE IN NORWAY AND A RECIPE FOR RøMMEGRøT, SOUR
Whisk well until the porridge is silky and creamy. Add the salt. At this point, if you’re using a %21 fat sourcream, melt the butter in a small pan, and pour it into a little bowl. Serve the porridge into dishes, and spoon the melted butter/the melt fat from the sourcream on top. Sprinkle with cinnamon and sugar.
From labnoon.com
From labnoon.com
RøMMEGRøT (MILK AND FLOUR PORRIDGE) RECIPE - BUTTERED SIDE UP
Instructions. Place the milk and cream in a medium saucepan over medium-low heat. Don’t let it scorch! In a small saucepan, melt 1 stick of butter for on top of the Rømmegrøt. In a large pot over medium-low heat, melt the remaining 2 sticks of butter. Sprinkle in the flour and whisk until smooth and bubbly, about 3 minutes.
From butteredsideupblog.com
From butteredsideupblog.com
RøMMEGRøT WITH HOMEMADE SOUR CREAM - NORTH WILD KITCHEN
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From northwildkitchen.com
From northwildkitchen.com
HOW TO MAKE ‘RøMMEGRøT’
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. God appetitt!
From thornews.com
From thornews.com
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Bring the milk to the boil and add to the sour cream mixture to thin the porridge to the desired consistency. Whisk until smooth. Simmer for an additional 10 minutes and season with salt. Now it is ready to be served. Top with the butter fat and a heavy sprinkling of sugar and cinnamon. 3.4.3177.
From lisaeatsworld.com
From lisaeatsworld.com
ROMMEGROT | NOBIGGIE
Add to milk: Add the flour butter mixture to the heated milk. Stirring constantly until the milk starts to boil. Turn the heat down to low and let it cook for 5 minutes more, stirring often. Remove the saucepan from the heat. Serve warm: Spoon the pudding into individual bowls and serve with warm melted butter and a sprinkle of cinnamon sugar.
From nobiggie.net
From nobiggie.net
RøMMEGRøT - NORWEGIAN SOUR CREAM PORRIDGE - NORDIC RECIPE BOX
Instructions. Let the sour cream boil for approximately 5 minutes. Sift half the flour into and stir well. Leave to boil at a low heat until the butter (fat) separates from the sour cream. Skim and set aside the butter using a spoon. Then stir in the rest of the flour. Add a little milk at a time, stirring well between each time.
From nordicrecipebox.com
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Let stand at room temperature at least 8 hours, until thickened. Refrigerate once thickened until ready to use. To make the Rømmegrøt porridge: Simmer 1 2/3 cup of the homemade sour cream in a large saucepan set over medium-low heat, covered, about 15 minutes. Sift in 1/3 of the flour; whisk to combine.
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From sippitysup.com
ROMMEGROT BARS… UFF DA!! | MAMAMADETHAT - WORDPRESS.COM
1 egg yolk (save the white for the top) Press 1 can of rolls in a greased 9 x 13 pan. Mix cream cheese, sugar vanilla and egg yolk until smooth. Spread over crust. Top with the second can of rolls. Beat egg white until frothy and brush over crust. Sprinkle heavily with cinnamon. Bake 25 to 30 minutes at 350 degrees.
From mamamadethat.wordpress.com
From mamamadethat.wordpress.com
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Add the sour cream and stir over medium heat. Sift in both flours, then slowly add in the milk to thicken the porridge, constantly whisking to avoid lumps. This should take about 5-10 minutes. Add the salt and sugar, whisk again and serve right away, sprinkled with sugar, cinnamon and a dollop of butter in the middle.
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MICROWAVABLE RØMMEGRØT (NORWEGIAN PUDDING) - I …
R ø mmegr ø t, also known as rømmegraut is a porridge eaten in Norway. It is traditionally made with sour cream (r ø mme in Norwegian) and can be served as a main dish with cured meat (like ham) and Norwegian flat bread. ***Apparently what this recipe makes is actually called fløyelsgrøt, which translates to “milk mush/porridge”.
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1/2 c. sugar. 1/4 c. butter. Sugar & cinnamon. Heat milk and half and half; do not scorch; set aside. In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly. Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top.
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Directions: Bring the heavy cream to a boil and cook for 2 minutes. Add in the flour and whisk for 2-4 minutes until the butter separates from the cream and the flour is cooked, drain off the butter (the amount depends on the cream). Add the milk, sugar and salt and whisk until nice and smooth. Pour immediately into small bowls, garnish with a ...
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Bring to simmer for 5 minutes and continuously stir. Slowly add flour to sour cream and stir in with fork. It should thicken. Add 2 Tablespoons of sugar, salt, and stir in. Slowly add hot milk & stir until evenly mixed. Put in dish, top with butter, sugar, and cinnamon. Serve.
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Prep Time: 5 minutes. Cook Time: 20 minutes. Additional Time: 40 minutes. Total Time: 1 hour 5 minutes. This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.
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From pinterest.ca
From pinterest.ca
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Refrigerate once thickened until ready to use. To make the porridge: Simmer 1 2/3 cup of the homemade sour cream in a large saucepan set over medium-low heat, covered, about 15 minutes. Sift in ⅓ of the flour, whisk to combine. Simmer uncovered, until the butterfat begins to leach out. Skim off the fat (reserve it).
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HOME | "WHAT'S IN THE RøMMEGRøT?!"
A Family Food Foible. by Carol Hagen . More. 0 " 'What's in the Rommegrot?!" settles like a warm pot of its namesake into the heart of a reader." Tanya O'Conner, Driftless Journal Even Grandma makes mistakes learns young Ella as she and her Grandmother excitedly join forces to prepare a traditional family recipe. When things go awry, young Ella steps in to save the day – …
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Carol Watt. Norway. Sweet Recipes. Norwegian Cake Recipe. Scottish Recipes. Rommegrot Recipe. Viking Food. Rømmegrøt: a warmed Norwegian pudding tradition! Our family likes to eat this warm, with a hefty drizzle of melted butter and a good sprinkling of cinnamon sugar!
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Ingredients: 11oz (300g) full fat sour cream. 1 ½ cups (3 dl) heavy cream. ¾ cup (150g) sugar. cinnamon & sugar for topping. cured meats for topping (optional) In a food processor, combine the sour cream, heavy cream and sugar and blend well. Place the mixture in the refrigerator to cool. Place the mixture in an ice cream machine and follow ...
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Traditional Norwegian Food: Confectionery Cake / Bar Recipe Dulce de Leche: Easy, ... Rommegrot has been a Christmas staple in our family for years now. We called the risengrynsgrot “rice mush” and grandma served it for supper a couple times a month. Reply. Terese says: November 28, 2016 at 1:09 pm. How fun that you took the time to describe …
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2 - 3 tablespoons melted butter, cinnamon, to taste. Directions. Set sour cream in a medium saucepan and bring to a simmer on medium heat, stirring constantly. Turn heat to low and simmer 1 hour (do not allow to boil). Using a flour sifter, slowly add enough flour to thicken cream (about 11 - 12 tablespoons for very thick pudding - like texture).
From lafleurmagazine.com
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Bring the heavy cream and sour cream to a simmer in a pot covered with a lid, about 10 minutes. Whisk in the flour and let the mixture cook, stirring constantly until butter generates on top. Skim off the butter. In a separate pot, bring milk, buttermilk and semolina to a simmer and cook until a porridge is formed.
From thefooddictator.com
From thefooddictator.com
REAL NORWEGIANS EAT RøMMEGRøT - SCANSPECIALTIES
Description. Real Norwegians Eat Rommegrot, the second book in the series is now available, also. "Ancestry and heritage are important for our children and the purpose of this children’s book is to provide both in an inviting and mind provoking way. Rømmegrøt is known throughout the United States and Scandinavia as an old traditional food ...
From scanspecialties.com
From scanspecialties.com
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From visitnorway.com
From visitnorway.com
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