Breakfast · Middle Eastern · 15 min
Bison and Roasted Celeriac Bowl with Preserved Lemon and Labneh
- Calories
- 728
- Protein
- 52g
- Carbs
- 43g
- Fat
- 39g
Ingredients
- 189.8 g ground bison
- 0.2 tsp olive oil
- 17.4 g preserved lemon paste
- 0.25 tsp salt
- 273.2 g celeriac
- 2 sprig fresh rosemary
- 123.8 g labneh
- 21.7 g sourdough bread
Method
- 01Preheat your oven to 400°F (200°C).
- 02Peel the celeriac and cut into 1/2-inch cubes. Toss with a splash of water and half of the minced fresh rosemary; spread on a baking sheet and roast for 25 minutes until caramelized and fork-tender.
- 03Heat olive oil in a heavy skillet over medium-high heat. Add ground bison and cook, breaking up with a spoon, for 6–8 minutes until fully browned, no longer pink, and reaching an internal temperature of at least 160°F (71°C).
- 04Stir in preserved lemon paste and salt; cook for 1 minute until fragrant.
- 05Toast the sourdough bread until golden brown, then tear into bite-sized pieces.
- 06Spread labneh across the bottom of a wide bowl. Top with hot ground bison and roasted celeriac. Scatter crouton pieces and remaining fresh rosemary over top and serve immediately.
Cook it with the whole plan around it
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