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

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