Fennel Sauce(Creamy) for Pasta

* Exported from MasterCook *

Fennel Sauce (Creamy) for Pasta

Recipe By : Crescent Books: Pasta
Serving Size : 2 Preparation Time :0:00
Categories : Sauces And Condiments Vegetables
4Star

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fennel -- bulb and stalks
1 stalk celery
1/2 medium sweet green pepper
1 cup sherry
1 cup vegetable broth
1/2 cup cream
1 teaspoon arrowroot
(or cornstarch)
salt and pepper -- to tast
1 teaspoon soy sauce
1 3/4 cups any pasta
fresh parsley -- chopped

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.

From: Good Cook's Library: Crescent Books - Pasta. NY: Ottenheimer
Publishers, 1988.

SUBSTITUTIONS: 1/2 cup sherry, 1 1/2 cups vegetable broth; 1/2 cup 1% milk
plus 1/4 cup (Carnation's) instant NFDM powder; 1 additional teaspoon of
light soy sauce. Added 1 measured teaspoon of real but reduced fat butter;
2 tablespoons of (Trader Joe's) "Tomato Splash."

VARIATIONS: Serve on sliced croissant instead of pasta. Add garlic. Add
imitation crab. Choose smaller pasta.

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NOTES : Fresh sauce for pasta or al=E1 king pastry