gryderetter

Gryterett, and its plural gryteretter, is a broad Norwegian term for dishes that are cooked in a single pot, typically by braising or simmering ingredients with liquid until tender. The spelling gryderetter is uncommon and generally considered a nonstandard variant of gryterett/gryteretter.

Definition and scope

A gryterett refers to a dish where meat, fish, or vegetables are combined with aromatics and a cooking liquid in a pot. The emphasis is on slow cooking to develop flavor and tenderness, rather than on a precise recipe. Because it describes a cooking method and category rather than a fixed dish, there is great regional and seasonal variation.

Typical ingredients and methods

Common components include chunks of meat (beef, lamb, pork, chicken), root vegetables (potatoes, carrots, onions), and a flavorful liquid such as stock, water, wine, or tomato-based sauces. Herbs and spices, like thyme, bay leaves, pepper, and garlic, are often used. The dish may be browned before simmering and can be finished with cream, tomatoes, or a starch-thickening step. The result is usually a hearty, sauce-coated dish served with bread, potatoes, or rice.

Examples in Norwegian cuisine

Lapskaus is a well-known traditional example in which potatoes and vegetables are simmered with meat. Other regional variations adapt the ingredient mix to local produce and tastes, maintaining the core technique of pot-based simmering.

See also

Stew, casserole, braise.