Bison and Celeriac Breakfast Bowl with Preserved Lemon and Rosemary

Prepare the celeriac: Peel and cut into small 1/2-inch cubes. Steam the cubes until tender but holding their shape, about 10-12 minutes.

In a heavy-bottomed pan, brown the ground bison over medium-high heat. Break it up with a wooden spoon until it is deeply caramelized and crispy at the edges.

Toss the steamed celeriac into the pan with the bison. Season with fresh rosemary, salt, and black pepper. Let the celeriac pick up the rendered bison fat and golden color from the pan, about 5 minutes.

Toast the sourdough bread until dark golden and crusty. Rub lightly with a clove of garlic if desired.

To serve, spoon the warm bison-celeriac hash into a bowl. Add a generous dollop of labneh on top and swirl in the preserved lemon paste for a bright, floral acidity that cuts through the richness of the meat. Serve with the toasted sourdough on the side to mop up the juices.