Rommergrot dahl (norwegian cream porridge)
46 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick (1/2 cup) unsalted | |
| Butter | ||
| ¾ | cup | All purpose flour |
| 4 | cups | Milk |
| ¼ | cup | Granulated sugar |
| ½ | teaspoon | Salt |
| Brown sugar and cinnamon as | ||
| Accompaniments if desired | ||
Directions
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.