Celery Root and Carrot Salad

• 2 large fresh kumquats, seeded and finely chopped
• 1/4 cup fresh orange juice
• 1/4 cup sour cream
• 2 tablespoons hot and sweet mustard
• 2 small garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 large celery roots (3 pounds)trimmed, quartered and peeled
• 3 tablespoons fresh lemon juice
• 1/2 pound carrots, peeled and cut into 2-by-1/2-inch julienne strips
• 1 cup pecan halves (4 ounces), toasted and coarsely crumbled

1. In a bowl, combine the kumquats, orange juice, sour cream, mustard, garlic, salt and pepper.
2. Using a mandoline or the large shredding disk of a food processor, cut the celery roots into 2-by-1/4-inch julienne strips.
3. Transfer to a very large bowl and toss with the lemon juice to prevent discoloration.
4. Add the carrots and the kumquat dressing and toss.
5. Cover and refrigerate for 1 day.
6. Taste the salad for seasoning.
7. Transfer it to a large platter and scatter the pecans on top.

fresh kumquats, orange juice, sour cream, sweet mustard, garlic, salt, freshly ground pepper, celery roots, lemon juice, carrots, pecan

Taken from www.foodandwine.com/recipes/celery-root-and-carrot-salad (may not work)