Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
Repeat frying process until all latkes are cooked.
Recipe Notes
Helpful Hints:
You may fry latkes 1 hour ahead of serving time.
You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
moderate.
Preheat oven to 350°F. Prepare an ice bath (a bowl of water with 2 handfuls of ice.)
Place kale in pot of boiling water and cook for 1 minute.
Using the tongs, remove kale and place in ice bath until cooled completely.
Squeeze kale until all the water has been removed.
Chop kale into tiny pieces.
Whisk together egg, applesauce, brown sugar and vanilla together in one bowl. Add
kale to the egg mixture and stir.
In a separate bowl, whisk together both flours, baking soda, and salt.
Combine the WET and the DRY ingredients, adding in chocolate chips at the end
Scoop out about 2 tablespoons size cookie dough onto parchment lined baking sheet,
spacing them out. Lightly press thumb on top of cookies to slightly flatten them.
Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
To serve, spoon into bowls and season with gremolata.
To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
