* 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- 1 teaspoon corn starch salt and pepper -- to taste 1 teaspoon soy sauce 1 3/4 cups pasta -- any kind 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. - - - - - - - - - - - - - - - - - - NOTES: Fresh sauce for pasta or alá king pastry