Recipe - Fennel Sauce (Creamy) For Pasta

1 Fennel; bulb and stalks
1 Stalk celery
One half md Sweet green pepper
1 cup Sherry
1 cup Vegetable broth
One half cup Cream
1 teaspoon Arrowroot
(or cornstarch)
Salt and pepper; to tast
1 teaspoon Soy sauce
1 Three fourths cup 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 1520
minutes (the smell will fill the house). Turn off the heat and let stand
about 1015 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