Side Pannel
Fennel Sauce (Creamy) for Pasta
Fennel Sauce (Creamy) for Pasta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 Fennel; bulb and stalks
- 1 Stalk celery
- 1/2 md Sweet green pepper
- 1 c Sherry
- 1 c Vegetable broth
- 1/2 c Cream
- 1 ts Arrowroot
- (or cornstarch)
- Salt and pepper; to tast
- 1 ts Soy sauce
- 1 3/4 c 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
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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