Scalloped Root Vegetable


  • 1lb Pork Breakfast Sausage, de-cased.  There are a lot of Thanksgiving spices in breakfast sausages: sage, thyme, rosemary, and nutmeg, just to name a few.  So ideally you would not make a sausage type substitution.
  • 2 cloves Garlic, minced (optional, added to the breakfast sausage)
  • Variety of root vegetables, thinly sliced ~1/8 inch thick.  I used: ~1 large sweet potato, ~1 large rutabaga, ~2 small turnips
  • 5-6 Tbsp Organic Grass-Fed Butter (I like the Kerry gold brand)
  • 2 Tbsp Shallot, minced
  • 3 Tbsp Coconut Flour
  • 1 tsp. White Pepper
  • 1/4 tsp. Rosemary
  • 1/2 cup White Wine
  • 1/2 cup – 2/3 cup Heavy Cream (coconut milk might also work here, assuming you flip the can and refrigerate 1 day prior)
  • Gruyere and sharp cheddar cheese in a 2:1 ratio, shredded.  (I used Le Gruyere Switzerland & Kerry gold Kilaree Cheddar Cheese.  I used about 1/4 block (about 2″x1″x0.75″) of the Gruyere and a knob of the cheddar)
  • 3-4 stalks, Green Onion, chopped


  1. Gather ingredients.
  2. Grate the cheeses, mix, and set aside.
  3.  Use about a 2:1 ratio of cheese.
  4. Finely mince the shallots.  Chop up the green onion.
  5. Wash and peel the root veggies.
  6. DRY the root veggies.  I used a combo of sweet potatoes, turnips, and rutabagas.  Preheat the oven to 425F.
  7. In a hot cast iron skillet, cook the 1# de-cased breakfast pork sausage.  Mince.  Add ~2 cloves of minced garlic.  Cook until pork is fully cooked, or until the water is gone. Minced pork breakfast sausage.
  8. While the pork is cooking, use the food processor to slice the root veggies.  Set aside.  You can also hand slice them, about an 1/8 inch thick, but this is why you invest in one of those fancy food processors: a few seconds vs. a long time to slice up all these veggies. Un-peeled turnips, sweet potatoes, and rutabagas thinly sliced!
  9. Heat the 5-6 Tbsp Butter in a sauce pan over high heat.  Add the 2 Tbsp minced Shallots when you see the butter foam begin to subside.  Cook for a couple minutes.

From: Jes at crossfitblog