- 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
- Gather ingredients.
- Grate the cheeses, mix, and set aside.
- Use about a 2:1 ratio of cheese.
- Finely mince the shallots. Chop up the green onion.
- Wash and peel the root veggies.
- DRY the root veggies. I used a combo of sweet potatoes, turnips, and rutabagas. Preheat the oven to 425F.
- 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.
- 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!
- 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