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. NOTES : Fresh sauce for pasta or al=E1 king pastry
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|Serving Size: 1 Serving (1585g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 199 (43%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 464
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