breakfast

Bison and Roasted Celeriac Hash with Preserved Lemon and Rosemary

Name: Bison and Roasted Celeriac Hash with Preserved Lemon and Rosemary
Ingredients: 269.9 g Bison, ground, grass-fed; 221.5 g Celeriac, raw, diced into 1/2 inch cubes; 38.7 g Sourdough bread, torn into bite-sized pieces; 58.5 g Labneh; 5.5 g Preserved Lemon, finely minced; 1.1 g Fresh Rosemary, chopped

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Bison, ground, grass-fed269.9 g

Celeriac, raw, diced into 1/2 inch cubes221.5 g

Sourdough bread, torn into bite-sized pieces38.7 g

Labneh58.5 g

Preserved Lemon, finely minced5.5 g

Fresh Rosemary, chopped1.1 g

Instructions

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

In a large cast-iron skillet, brown the ground bison over medium-high heat until deeply seared and crispy, about 8 minutes. Add the roasted celeriac and torn sourdough pieces to the skillet. Toss everything together, allowing the bread to toast in the rendered bison fat until golden and crunchy.

Stir in the minced preserved lemon and fresh rosemary, tossing for another minute until the aromatics bloom and fragrance fills the kitchen.

Plate the hash in a wide bowl. Top with a dollop of cool, creamy labneh. The contrast of the hot, earthy bison and crisp celeriac against the tangy labneh and citrusy preserved lemon provides a balanced, hearty start to the day.