| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
|
Fennel, bulb and stalks |
| 1 |
|
Stalk celery |
| 1/2 |
|
Sweet green pepper |
| 1 |
c |
Sherry |
| 1 |
c |
Vegetable broth |
| 1/2 |
c |
Cream |
| 1 |
t |
Arrowroot |
|
|
or cornstarch |
|
|
Salt and pepper, to tast |
| 1 |
t |
Soy sauce |
| 1 3/4 |
c |
Any pasta |
|
|
Fresh parsley, chopped |
INSTRUCTIONS
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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