Bison and Celeriac Breakfast Bowl with Labneh and Preserved Lemon

Preheat the oven to 400 deg F (200 deg C). Toss the diced celeriac with a pinch of salt and roast on a parchment-lined sheet for 20-25 minutes until tender and caramelized at the edges.

While the celeriac roasts, heat a dry heavy-bottomed pan over medium-high heat. Add the ground bison. Break it up with a wooden spoon and cook until browned and crispy, about 6-8 minutes. The aroma should be savory and nutty.

Stir the chopped rosemary and half of the minced preserved lemon into the bison. Bloom for 1 minute until fragrant.

In a shallow bowl, create a base of warm basmati rice. Spoon the roasted celeriac and the browned bison over the rice.

Dollop the cool, creamy labneh into the center. Top with the remaining preserved lemon for an acidic brightness that cuts through the richness of the bison.

Serve immediately, ensuring each bite combines the earthy celeriac, savory meat, and tangy labneh.