Rommergrot dahl (norwegian cream porridge)

Yield: 46 Servings

Measure Ingredient
1 \N Stick (1/2 cup) unsalted
\N \N Butter
¾ cup All purpose flour
4 cups Milk
¼ cup Granulated sugar
½ teaspoon Salt
\N \N Brown sugar and cinnamon as
\N \N Accompaniments if desired

Preparation: In a saucepan melt the stick of butter over moderate heat, stir in the flour, and cook the roux, whisking, for 3 minutes.

Stir in the milk, scalded, in a stream, the granulated sugar, and the salt and cook the mixture, whisking, for 6 to 8 minutes, or until it is thickened and smooth. Serve the rommegrot with the additional butter, the brown sugar, and the cinnamon.

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