Try this Fennel Sauce (Creamy) for Pasta recipe, or contribute your own.
Suggest a better descriptionDiscard 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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Serving Size: 1 Serving (1585g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 464 | ||
Calories from Fat: 199 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 5500.1mg | 190 % | |
Potassium 292.2mg | 8 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 34.2g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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