Monday, March 2, 2009

Egg Noodles with Fennel-Pepper Sauce

Egg Noodles with Fennel-Pepper Sauce

This weekend I needed a side dish to go with my
Roast Chicken with Pan Gravy, and came up with the following combo. The pan gravy called for only 2 tablespoons of the leftover fat from the roast chicken, so I saved the rest--way too much flavor to waste! I used a tablespoon of it in my sauce, but you could use butter.

I have a love affair with black pepper--if you don't, you might want to cut the pepper down. This has a bite!

  • 6 oz dried egg noodles (From Scratch)
  • 1 TB fat
  • 1 TB flour
  • 1 1/4 cup fennel broth (from scratch)
  • 1/4 cup sour cream
  • 1 Tsp fresh ground black pepper
  • fresh chopped flat leaf parsley to garnish
  • Cook noodles in 4 quarts water, drain and set aside.
  • Heat fat, until melted, then turn to low heat.
  • Mix in flour until blended into a roux.
  • Slowly pour in broth, while vigourously whisking roux, until all ingredients are well blended.
  • Cook, whisking often, on medium low heat until thickened.
  • Whisk in sour cream until well blended.
  • Heat for a few more minutes to allow it to thicken back up.
  • Stir in pepper.
  • Stir sauce into noodles until well coated.
  • Garnish with chopped fresh parsley.


  1. just like your father - way too much pepper!!

  2. Just read through your posts...wonderful!