Fresh Fennel White Sauce
Fresh Fennel White Sauce is all about the Alliums. This is a recipe for a fresh Fennel pasta sauce that is delightfully light and easy to make. Very delicate flavors of fennel, leek, celery, sweet onion, shallot and garlic combine well in this sauce of white wine, butter and parmesan cheese. Always use quality ingredients . Choose a wine that you would enjoy drinking to cook with. We use Sauvignon Blanc for this recipe and we splurge on the quality of the Parmesan cheese. The fennel is grown in our gardens. We grow a bulbing variety every year to harvest for this very sauce! Enjoy!
Fennel Bulbs, two, cleaned and sliced
Sweet Onion, sliced
Leeks, two, cleaned and sliced
Shallot, thinly sliced
Celery, 2 ribs sliced
Garlic, 2 or 3 cloves, chopped
Butter, one stick
Parmesan Cheese, 1/2 cup grated
Cream Cheese, 1/2 block
White Wine, 1 cup, we use Sauvignon Blanc
Vegetable broth, 1 cup
Fresh Herbs of Thyme, Parsley, Chives
Sea Salt, White Pepper
In a deep skillet that has a good lid: Coat the bottom with a good EVOO and add thinly sliced onion, celery, and garlic, and saute for 3 or 4 minutes adding half the butter a tablespoon at a time. Add leeks, shallot and fresh herbs, reserving some herbs for topping pasta. Add sliced Fennel and combine, coating the Fennel in the mixture, saute. Add Wine and stir, burning off the alcohol. Add vegetable broth and rind of parmesan cheese, if you have it, cover and bring to slight boil, stirring occasionally. Add one half the grated parmesan cheese to melt into the sauce to thicken and create creaminess. Simmer until Fennel is translucent and tender. At this time, melt cream cheese into the sauce, mixing thoroughly. Serve on Angel Hair or Pasta of your choice, top with remaining Fresh Herbs and Grated Parmesan. Serve with a Caesar Salad and a Glass of White Wine. Fresh Peas or sliced Mushrooms can be added also. Enjoy!