Fennel sauce (creamy) for pasta
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel; bulb and stalks | |
| 1 | Stalk celery | |
| ½ | medium | Sweet green pepper |
| 1 | cup | Sherry |
| 1 | cup | Vegetable broth |
| ½ | cup | Cream |
| 1 | teaspoon | Arrowroot |
| (or cornstarch) | ||
| Salt and pepper; to tast | ||
| 1 | teaspoon | Soy sauce |
| 1¾ | cup | Any pasta |
| Fresh parsley; chopped | ||
Directions
Discard fronds. Clean green stalks and set aside. Clean the bulb. Cut the bulb and a stalk or two into small strips. Clean celery and cut into small strips. Clean and dice the pepper.
Bring sherry and broth to a boil with the fennel, celery and green pepper.
The liquids will just cover the vegetables. Reduce heat and simmer 15-20 minutes (the smell will fill the house). Turn off the heat and let stand about 10-15 minutes.
Meanwhile, prepare the pasta (penne, elbows, rigatoni).
Puree half of the vegetable stock. Return to the pan. Heat. Combine cream and arrowroot and stir into sauce; thicken. Add salt and pepper.
NOTES : Fresh sauce for pasta or al=E1 king pastry