For the Celery Root Velouté: In a large pot over medium heat, add butter, shallots, fennel and garlic. Sweat until alliums are translucent. Add celery root and cook 4 minutes. Stir in flour, making sure vegetables are fully coated. Cover with coconut milk and 1 cup water. Bring to a boil. Reduce heat and let simmer 1 hour, or until celery root is tender and falling apart. Transfer mixture to a Vitamix blender and purée until smooth. Strain through a chinois and set aside.

For the Creamed Kale: Bring a large stockpot of heavily salted water to a boil. Blanch kale for 90 seconds, then immediately shock in an ice bath. Once cooled, squeeze out excess water and roughly chop. In a sautépan over medium flame, heat oil. Add blanched kale and sauté until kale has wilted. Stir in watercress, scallions, and 4 ounces Celery Root Velouté. Taste and adjust seasoning. Keep warm.

For the Pork Schnitzel: In a deep fryer, heat oil to 145°F. On a work surface, place pork loin and cover with plastic wrap. Using a meat mallet, pound pork until it reaches ⅛-inch-thick. Set aside. In a shallow dish, combine flour, garlic powder, onion powder, chile powder, and salt. In a separate shallow dish, combine eggs with ½ cup cold water. In a final shallow dish, combine breadcrumbs and sesame seeds. Dredge pounded pork in the seasoned flour mixture followed by the egg mixture, and then the breadcrumb mixture. Fry pork until golden brown and the meat reaches an internal temperature of 145°F.

To Assemble and Serve: Spoon Creamed Kale across the bottom of a serving plate. Top with Pork Schnitzel. Finish with parsley, lemon zest, and sea salt.