Breakfast

AIP Lamb Hash with Carrot and Celery Root

By: Ginny Mahar
AIP-Lamb-Hash-with-Carrot-and-Celery-Root

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP 

This AIP Lamb Hash with Carrot and Celery Root is a breakfast yummy enough to lure you out from under the covers. When it comes to the Autoimmune Protocol (AIP), hash becomes both staple and savior. A big batch can fill in the gaps for multiple breakfasts, as well as lunches and snacks. Once you’ve got the technique down, there are endless combos of protein, vegetables, and seasonings to play with. This particular combination is my absolute favorite.

It’s also a perfect way to make use of this AIP Lamb Sausage*. Just brown up a pound, and toss some diced carrot and celery root into the skillet. Add a shake or two of turmeric and cinnamon for both flavor and health benefits. Finally, a dash 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.

Here’s some info about the thyroid-friendly nutrients in this dish:

AIP Lamb Hash with Carrot and Celery Root

Of all the AIP hash recipes I've tried, this one's my #1 favorite. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP 

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 470 kcal

Ingredients

  • 1 lb ground AIP lamb sausage (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 dried
  • 1 tbsp. maple syrup
  • freshly ground black pepper optional (see note 2)
  • fresh parsley for garnish chopped (optional)

Instructions

  1. 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.

  2. 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.
  3. Return lamb to skillet, cook 1 more minute. Taste and adjust seasoning if necessary.

Recipe Notes

1 - 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. Otherwise, use this recipe for AIP lamb sausage.

2 - Pepper is not AIP-friendly, but I added it as an optional ingredient because it increases the bioavailability of turmeric.

Ginny-Mahar-Co-Founder-Thyroid-Refresh

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.