This AIP Lamb Hash with Carrot and Celery Root is a breakfast yummy enough to lure you out from under the covers. It is grain, dairy, egg, and soy free, as well as Paleo and AIP-friendly.
This is a fantastic way to make a meal from that great big batch of AIP Lamb Sausage* we talked about last week. Just brown up about a pound of it, then toss some diced carrot and celery root into the skillet. Add a shake or two of turmeric and cinnamon for both flavor and health. A skosh of maple syrup brings the savory elements to life while awakening the natural sweetness of the carrots and celery root.
*If you want to make this without having to prepare the lamb sausage, you can use plain ground lamb; simply season with salt and pepper, then add a bit of minced garlic, shallot or onion to the pan when browning your meat.
Things I love about this recipe:
- The taste
- the texture
- the way I feel after eating it
- the convenience (and joy) of having leftovers in the fridge
My husband likes his hash with a couple poached eggs on top.
Morning glory.
Now that ought to help you get all those leaves raked up.
This recipe is all about color, so don’t rush the steps. Put some heat on that skillet. Caramelize those natural sugars. Give it enough time to get gloriously golden brown.
I’ve adopted a technique I like from Mickey Trescott’s Autoimmune Paleo Cookbook, where she recommends browning the meat past the point where it changes from pink to brown, and going further, into the territory of crisping the meat. Just a touch. Don’t overdo it or you can add a little too much texture to your finished dish.
Those crispy brown bits of lamb, alongside the tender sweetness of the vegetables, give this dish serious textural appeal.
Heyyyyy, that reminds me of a song…
“When I get that feeling, I want textural healing. Textural healing, is something that’s good for me. Get up, get up, get up, get up, let’s make hash tonight….”
Sorry, Marvin Gaye. Couldn’t help it.
Seriously though, just because you’re Paleo, AIP, gluten-free, dairy-free, or what have you, doesn’t mean you don’t have needs. Food should be delicious no matter how limited you are in what you can eat. Things like color, shape, texture, presentation, garnish, and most-importantly, flavor make you want to put healthy foods in your mouth. Even if you’re not on a specific diet, when you hit that sweet spot where you’re nourishing your body, protecting your thyroid, healing your gut, AND enjoying what you eat at the same time, it can change your life so much for the better! It can make you totally reevaluate the way you think about food. At least, that’s what’s happening to me.
Wait, Celery Root?
Yeah. Celery root. Also known as celeriac.
Imagine a potato and a bunch of celery got busy and had a baby. That baby would be celeriac. If you’ve never cooked with celery root, it’s an excellent addition to your cold-weather menu. I think of celeriac as a highly approachable vegetable. Unlike some of it’s rooty brethren (ahem beets, parsnips, and turnips), it doesn’t elicit such nose-up responses.
Simply trim away the knobbly peel, and then use as you would a potato. The flavor is a bit more vegetable than potato with a still-neutral sweetness. The texture is wonderful–silky, smooth, and comforting– and it holds it’s shape when cooked. Back in my dairy-eating days, I used to make a gratin with it, studded with bits of bacon. Yum. Maybe I need to do a face-lift of that recipe…
Pretty impressive breakdown on this one guys:
The Breakdown
- In addition to selenium, zinc, and iron, a 4 oz. portion of ground lamb provides 91% RDI of the essential amino acid Tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
- Turmeric has multiple health benefits for those of us with hypothyroidism. It can help protect and heal the intestinal barrier (leaky gut), and reduce inflammation throughout the body, in joints, muscle tissue, and even from GI conditions like Crohn’s, IBS, and ulcerative colitis. Studies have shown it to be as effective as Prozac in treating depression, without the dangerous side-effects. Turmeric can help decrease brain fog by improving oxygen intake to the brain, helping it heal, reducing the plaque associated with Alzheimer’s and dementia, and improving memory. Turmeric may help reduce high cholesterol (though there is some debate), and it can reduce heavy metal toxicity in the body and help it recover from the effects of heavy metals. In fact, Dr. Wentz recently used it to heal herself from arsenic poisoning.
- Did you know cinnamon ranks #1 among spices for it’s antioxidants, phenolic compounds, and flavonoids? Those substances provide anti-inflammatory, and immunity-boosting support to those of us with hypothyroidism.
- Although it’s best to avoid large amounts of sugar on a hypothyroid-friendly diet, maple syrup is one of the most nutritious alternatives when sweetener is called for. It contains up to 24 different phenolic compounds (antioxidants) which can reduce the free radical damage that leads to inflammation and chronic disease.
- A 1 cup serving of celery root contains 3 grams of fiber, which can aid in the relief of constipation often associated with hypothyroidism. It is low in calories and a good choice for weight loss and optimal health. Celery root is also a very good source of vitamin C, K, phosphorus and potassium, and a good source of B6, Magnesium, and Manganese.
- 1 cup of carrots provides 428% DV of Vitamin A, which may be a key factor in preventing hypothyroidism. Carrots are also a very good source of Vitamin A, Vitamin K, Vitamin B6 and Manganese, and a good source of Vitamin C, Vitamin E (Alpha Tocopherol), Thiamin and Potassium.
- 1 cup of carrots contains 3.6 grams of fiber, which can help relieve constipation sometimes caused by hypothyroidism. They are low in calories and a good choice for weight loss and optimal health
Hope this hash brightens your mornings. I’ve also included my recipe for AIP Lamb Sausage below. Enjoy!
Wishing You the Best of Health,
AIP Lamb Hash with Carrot and Celery Root
Welcome to my favorite hypothyroid-friendly breakfast, featuring my AIP Lamb Sausage. A little turmeric, cinnamon, and maple syrup liven up the flavors but are subtle enough to keep it savory. Give things enough time in the pan to get brown and crisp in spots, and you’ll be rewarded with color, texture, and flavor galore.
- Prep Time: 25m
- Cook Time: 20m
- Serves: 4
- Category: Breakfast
Ingredients
- 1 lb ground AIP lamb sausage, recipe below (see note 1)
- 1 medium celery root, peeled and diced (1/3-inch cubes)
- 1 lb carrots, peeled and diced (1/3-inch cubes)
- 1/2 tsp. sea salt, or more to taste
- 1/8 tsp. ground cinnamon
- 1/4 tsp. turmeric
- 1 tbsp. maple syrup
- freshly ground black pepper, optional (see note 2)
Instructions
- In a large skillet over medium-high heat, brown the lamb sausage until crisp in spots, 7 - 10 minutes. Remove sausage with a slotted spoon and set aside, leaving about 2 tablespoons of rendered lamb fat in the pan. Discard remaining fat or save for other uses.
- Add diced celery root, carrots, and sea salt to skillet, and cook 5 minutes over medium-high heat, stirring occasionally. Add cinnamon, turmeric, and maple syrup, and cook, stirring, 5 minutes more or until well-browned.
- Return lamb to skillet, cook 1 more minute. Taste and adjust seasoning if necessary.
Notes
- Feel free to substitute plain ground lamb, adding a bit of seasoning and some minced garlic, shallot, and/or onion to the skillet when browning your meat.
- Pepper is not AIP-friendly, but I added it as an optional ingredient because it increases the bioavailability of turmeric.
- Fresh parsley is nice on top if you'd like to add a healthful garnish.
AIP Herbed Lamb Sausage
Make a multitude of meals with this versatile batch-cooking recipe, or make the whole thing into 3-inch patties and fill the freezer with an easy, reheatable breakfast.
- Prep Time: 15m
- Cook Time: 20m
- Yield: 3 pounds
- Category: Breakfast
Ingredients
- 3 lb ground lamb, preferably grass fed and pasture raised
- 2 tsp. sea salt
- 4 large cloves garlic, minced
- 1/2 c chopped parsley (fresh)
- 1 tbsp. chopped rosemary (fresh)
- 1 tbsp. chopped thyme (fresh)
- 1 tbsp. chopped mint (fresh)
Instructions
- In a large mixing bowl, combine all ingredients, and mix together with clean hands until all herbs and seasonings are dispersed.
- At this point, you may wish to set a portion of the sausage aside for additional meals like Lamb Hash, or Lamb Meatballs en Brodo (see blog post).
- For breakfast patties, roll into golf-ball sized rounds, and flatten to 1/2 - 2/3 inch thick patties. Heat a large skillet over medium-high heat, and add patties to pan, working in batches to avoid over-crowding and ensure a nice brown crust. Cook 4 - 5 minutes per side or until browned and slightly-pink in the center. Remove from pan, let cool, and store as desired in fridge and/or freezer.
A Few Tips
- Keeping your hands wet while forming patties, burgers, or meatballs will keep the meat from sticking to them. Keep a bowl of cool water nearby to dip your hands in.
- To ensure a moist and juicy sausage patty, avoid overcooking, especially if you plan to freeze and reheat them later. I like to do about 5 minutes per side, maintaining a slightly-pink center.
- Lamb renders the most delicious fat as it sizzles and browns. No additional oil is needed, but a splatter guard may come in handy.
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