Rømmegrøt
Valdres — Mother recipe · en it
A warm and nutritious fermented milk broth, typical of the Valdres region in Norway.
📷 Tomas Eklund — Public domain (Wikimedia Commons)
⏱️ 20 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 2 liters of fermented milk
- 200 grams of pork, cut into pieces
- 200 grams of potatoes, cut into cubes
- 1 onion, sliced
- 2 carrots, cut into cubes
- 1 tablespoon of olive oil
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 bay leaf
- 200 grams of lentils
- 100 grams of porcini mushrooms, sliced
- 100 grams of parsley, chopped
Method
- In a large pot, heat the olive oil and sauté the onion and carrots.
- Add the pork and cook until well done.
- Add the fermented milk, lentils, black pepper, salt, and bay leaf, stir well and bring to a boil.
- Add the potatoes and mushrooms, reduce the heat and cook on medium flame for about 45 minutes, or until the lentils and potatoes are cooked.
- Occasionally stir the broth to prevent the formation of crusts.
- Serving: Serve the rømmegrøt in warm bowls, garnished with chopped parsley.
- Enjoy: Serve with toasted or crispy bread for a warm and nutritious meal.
The story
Rømmegrøt is a culinary tradition that dates back to times when the local population relied on fermented milk as a key source of protein and warmth.
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