Triple Root Rosti

Par boil the roots (potatoes, parsnip, and sweet potato) in boiling, salted water. 15 minutes for potatoes, 10 minutes for sweet potatoes, and 5 minutes for parsnips - until tender but not soft. (make sure you check on your roots - they will likely be tender at different times becuase of size and the crazy shape of roots generally) Chill the roots for 4 hours or overnight, preferably.
Peel the roots and grate using a box grater or the grating blade on your food processor.
In a 10 inch non-stick skillet (or your well seasoned cast iron) heat 1 tablespoon of the clarified butter over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes. Remove from heat.
Mix the shredded roots, shallots, garlic, fresh sage, and pinch of nutmeg together in a large bowl. Season to taste with salt (about 1 tsp) and pepper (about 1/4 tsp).
Increase heat to medium high and heat the remaining 2 tablespoons of clarified butter in the skillet. Pour in the root mixture and press firmly into the bottom of the skillet. Cook for 5 minutes (peeking underneath to make sure the bottom is crispy and delicious). Put a plate on top of the skillet and flip the rosti onto the plate. Slide the rosti back into the skillet for another 5 minutes to brown the other side. Remove from skillet.
Mix together the creme fraiche and chives. Serve rosti warm (with some fresh ground pepper on top), sliced like a pizza, with creme fraiche on top.