Breakfast · Middle Eastern · 15 min
Bison and Celeriac Breakfast Bowl with Preserved Lemon and Rosemary
- Calories
- 732
- Protein
- 52g
- Carbs
- 43g
- Fat
- 39g
Ingredients
- 190.2 g ground bison
- 139.7 g celeriac
- 0.2 tsp olive oil
- 1 tsp fresh rosemary
- 1 pinch salt
- 1 pinch black pepper
- 125.8 g labneh
- 8.4 g preserved lemon paste
- 44.7 g sourdough bread
- 1 clove garlic
Method
- 01Peel and dice the celeriac into 1/2-inch cubes. Place in a steamer basket over boiling water and steam for 10-12 minutes until fork-tender.
- 02Heat olive oil in a heavy skillet over medium-high heat. Add the ground bison, breaking it up with a wooden spoon, and cook until browned, caramelized at the edges, and fully cooked to an internal temperature of 160°F (71°C).
- 03Add the steamed celeriac cubes to the skillet with the bison. Season with fresh rosemary, salt, and black pepper. Stir to combine and let the celeriac absorb the skillet flavors for 5 minutes.
- 04Toast the sourdough bread until golden and crisp. Rub the cut surface lightly with the peeled garlic clove.
- 05Spoon the warm bison and celeriac hash into a serving bowl. Top with a dollop of labneh, swirl in the preserved lemon paste, and serve immediately with the garlic-rubbed toasted sourdough on the side.
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