Celery Root & Fennel Latkes with 1. Prepare Lemon-Tarragon Sour Cream: In small bowl, stir all ingredients. Cover and refrigerate until ready to serve. Lemon-Tarragon Sour Cream 2. Prepare Celery Root & Fennel Latkes: Preheat oven to 250°. In food Prep: 20 minutes processor with grating blade attached or box grater, grate celery root. Cook: 35 minutes • Serves: 10 3. In large bowl, toss fennel, leek, potato starch, salt, pepper and Lemon-Tarragon Sour Cream celery root. In small bowl, whisk eggs; stir into celery root mixture. 1¼ cups PICS sour cream 4. Heat large skillet over medium heat. Working in 4 batches, add 2½ teaspoons chopped fresh tarragon 2 tablespoons oil to skillet; heat until oil is shimmering. Drop celery 2½ teaspoons fresh lemon juice root mixture, about ¼ cup at a time, into skillet; fl atten with spatula 2½ teaspoons lemon zest into 3-inch circles. Cook 8 minutes or until golden brown, turning once halfway through cooking. Transfer latkes to paper towel-lined Celery Root & Fennel Latkes cookie sheets; place in oven to keep warm. Makes about 20 latkes. 1 medium celery root 1 medium fennel bulb, thinly sliced 5. Serve the latkes warm with Lemon-Tarragon Sour Cream. 1 medium leek, white and green parts, thinly sliced Approximate nutritional values per serving: 1¼ cups potato starch 329 Calories, 22g Fat (6g Saturated), 88mg Cholesterol, 1½ teaspoons kosher salt 483mg Sodium, 32g Carbohydrates, 2g Fiber, 5g Protein ¼ teaspoon McCormick® ground black pepper 3 PICS large eggs ½ cup PICS vegetable oil.