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Rommegrot is a rich Norwegian dessert made with sour cream or porridge, flour, butter, and salt. It is often served during holidays and special events, and can be topped with honey, syrup, or cinnamon and sugar. While traditionally a Christmas dessert, it is now eaten year-round. Rommegrot is typically served hot and is not a healthy dish.
Rommegrot is a traditional Norwegian dish that has been around for hundreds of years. The term rommegrot comes from the root words, “romme” and “grot”. Romme, which loosely translates to “thick sour cream,” is paired with grot, which literally means porridge. Often served as a dessert, these sour cream or porridge based puddings are quite rich in taste as the primary ingredients are cream, flour, butter and salt. While still a Norwegian tradition, rommegrot is often served on holidays around the world as a Christmas food.
The thick, heavy sprig is served in a bowl or small cups, due to its richness. Often described as a cross between a custard glue and oatmeal, this dish is topped or topped with honey, syrup or cinnamon and sugar. It is occasionally served as a special breakfast dish. While traditionally reserved as a Christmas dessert, it has become more widely acceptable to eat this dish during the summer or year-round.
While it is commonly believed that the Vikings were the first to enjoy rommegrot, this is probably false. What is true, however, is that this Norwegian dessert has been routinely eaten at weddings and other various special events, holidays, and sacred ceremonies in Norway. It is often described as a jazzy version of porridge, baby food or pudding. Because of such common and usually inexpensive main ingredients, this recipe persists for hundreds of years.
For thicker pomegranate, the chef just needs to add more flour to the recipe. The cook can figure out in advance how thick the sprig might be, as spoonfuls of flour are loaded into a creamy mixture as it boils on the stovetop. It’s quite quick to make and usually served hot, shortly after cooking.
Surprising as it may seem, this dessert is traditionally served with Norwegian cold cuts, such as spekemat, cured lamb, or ham. A type of bread may also be served with rommegrot, although vannkringle is popularly served on the side. Vannkringle is similar to an American pretzel.
Other versions of rommegrot are made with milk or milk and cream, as opposed to thick cream. Regardless, rommegrot is not a healthy dish as it is quite fattening. Usually served hot, this dessert dish is usually topped with butter. When served, it can resemble a very thick custard swimming in a light gravy or gravy. This condiment is a sweet syrup or honey of the consumer’s choice.
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