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.
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.
