Bison and Roasted Celeriac Bowl with Preserved Lemon and Labneh

Preheat your oven to 400 deg F (200 deg C). Peel the celeriac, cut into 1/2-inch cubes, and toss with a splash of water and fresh rosemary needles; roast on a baking sheet for 25 minutes until edges are caramelized and fork-tender.

While the celeriac roasts, heat a heavy-bottomed cast iron skillet over medium-high heat. Add the ground bison and brown thoroughly, breaking it apart with a wooden spoon until it develops a deep, nutty crust. Stir in the preserved lemon paste and cook for another minute until fragrant.

Toast the sourdough bread until golden brown, then tear into rustic, bite-sized pieces.

To plate, spread a generous layer of cool, tangy labneh across the bottom of a wide bowl. Spoon the hot, spiced bison and roasted celeriac over the top. Scatter the sourdough pieces for crunch and garnish with extra fresh rosemary. Serve immediately while the contrast between the cool labneh and hot meat is at its peak.