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
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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