*  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
   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 cornstarch)
                         salt and pepper -- to tast
    1      teaspoon      soy sauce
    1 3/4  cups          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.
 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.
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 NOTES : Fresh sauce for pasta or alá king pastry