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Fennel Sauce (Creamy) for Pasta

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetables 2 Servings

INGREDIENTS

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

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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