Time for another Norwegian traditional dish! Porridge made from Sour Cream. It’s really rich, tasty and best enjoyed in company. Most people buy half-fabricated or even a package of ready-to-go porrigde, but why? It’s really simple to make, cheap and best of all, delicious! Why don’t you try it?
Serving: 2 pers
Estimated time to prepare: 1 hour
3 dl Sour Cream (a good, rich one)
4 dl milk
1,25 dl all purpose flour
Cured meat like serrano, iberia etc.
Bring the sour cream to a boil in a sauce pan. Let it boil for 5-10 minutes.
Now add approx. half of the flour through a sift. Stir really good, and bring up to a boil again. Let it boil in low heat until the butter inthe sour cream starts to come out. Spoon it off and keep it. This is a step you don’t want to rush. If you have ever made white sauce, you know the importance of getting that floury taste out. So spend some time to boil the flour mix.
When you have spooned out most of the butter, sift the rest of the butter into the mixture. Stir well and let it heat up again.
No lumps? Good! 🙂 Start to add milk, but go slow. This is just as making white sauce. You wan’t something between liquid and a dough, so the amount of milk may vary.
When you have found the correct texture, let it boil for 15-20 minutes. Season with a sprinkle of salt before severing.
Pour into bowls, add some of the butter you spooned out and sprinkle with cinnamon and sugar.
Serve with the cured meat and blackcurrant juice! 🙂