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Rømmegrøt (Norwegian Bokmål), also known as rømmegraut (Norwegian Nynorsk) and römmegröt , is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt. [ 1 ] Rømme is a Norwegian word meaning sour cream ; grøt translates as 'porridge'.
Rømmegrøt – Norwegian porridge made with sour cream, whole milk, wheat flour, butter, sugar, and salt. [ 17 ] Rubaboo – a basic stew or porridge consumed by the coureurs des bois and voyageurs (fur traders) and Métis people [ 18 ] of North America , traditionally made of peas or corn (or both) with grease ( bear or pork ) and a ...
Sunndalsgrøt – a porridge-like sweet dish with butter, cream, milk and sugar. It is favourably served on waffles or in a bowl with butter and cinnamon added on top. [139] Vassgraut – porridge cooked with water instead of milk. Water porridge and flatbread were the two dishes that were historically everyday food in Norway.
The Norwegian breakfast consists of bread, cheese, and milk. Traditionally this meal included a porridge such as grøt (flour and groats boiled with milk). Different kinds of grøt exist, including rømmegrøt (Regular grøt but milk is replaced with sour cream) and risgrøt (Regular grøt with rice instead of groats) [1]
It was brought to Minnesota by Norwegian immigrants. [8] Rømmegrøt - is a thick and rich porridge made with sour cream, whole milk, wheat flour, butter, and salt. It is generally drizzled in butter and sprinkled with sugar and ground cinnamon. It can be eaten with cured meat. It was brought to Minnesota by Norwegian immigrants.
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Foods with dairy as an important ingredient include waffles, pancakes and rømmegrøt (sour-cream porridge), the latter always served with sugar and cinnamon. None of the aforementioned are distinctly Northern Norwegian foods, however, but are popular throughout Norway.
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