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    You are in: Home / Recipes / Prawn & Vegetable Bake Recipe
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    Prawn & Vegetable Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    HowardDel8841's Note:

    I like the recipe because it is really very simple and can be varied to suit what you have in the store cupboard and/or freezer. It is my own creation in response to my wife asking 'can we have something different?' when our resources were somewhat depleted. She was immediately taken with it and I now have to make it at least once a week, which is why I have found lots of ways to vary it! I must admit that I was very pleased with my first version and it is now one of my favourite dishes.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the base

    • 8 ounces steamed cauliflower florets
    • 10 ounces steamed broccoli florets
    • 8 ounces steamed diagonally sliced carrots (The vegetables should be only just cooked and retain a crunch because they will be cooked again in t)
    • 10 ounces peeled prawns, defrosted

    For the sauce

    For the topping

    Directions:

    1. 1
      preheat the oven to 180C/350F/GM4.
    2. 2
      Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
    3. 3
      Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
    4. 4
      Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
    5. 5
      Now scatter the prawns evenly over the whole dish.
    6. 6
      Set aside.
    7. 7
      Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
    8. 8
      Cook for two minutes, stirring all the time.
    9. 9
      Now start to add the milk a little at a time, stirring all the time.
    10. 10
      As the mixture thickens add more milk and keep stirring.
    11. 11
      As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
    12. 12
      When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
    13. 13
      Season with a little cayenne pepper.
    14. 14
      Stir and cook for two minutes before spooning carefully over the contents of the dish.
    15. 15
      Mix the breadcrumbs and the grated Cheddar cheese.
    16. 16
      Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
    17. 17
      Scatter the remaining chives over the dish before serving.
    18. 18
      Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
    19. 19
      You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
    20. 20
      BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
    21. 21
      They must retain a crunch.
    22. 22
      Be sure to refresh them in cold running water as soon as they are removed from the steamer.
    23. 23
      This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
    24. 24
      This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
    25. 25
      I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
    26. 26
      'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.

    Ratings & Reviews:

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    Nutritional Facts for Prawn & Vegetable Bake

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 674.7
     
    Calories from Fat 396
    58%
    Total Fat 44.1 g
    67%
    Saturated Fat 25.3 g
    126%
    Cholesterol 216.7 mg
    72%
    Sodium 955.9 mg
    39%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 3.6 g
    14%
    Sugars 12.8 g
    51%
    Protein 29.3 g
    58%

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