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