Prawn & Vegetable Bake

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
677
FAT
142%
CHOL
108%
SOD
64%

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Ingredients for 4 servings

3 tablespoons chopped fresh chives

1 pint whole milk (NOT semi-skimmed)

10 ounces peeled prawns, defrosted

2 ounces flour (plain or s.f)

8 ounces steamed cauliflower florets

10 ounces steamed broccoli florets

For the sauce

3 ounces fresh white breadcrumbs

2 ounces unsalted butter

1 pinch cayenne pepper

3 ounces finely grated cheddar cheese

For the base

8 ounces roulade soft cream cheese

For the topping

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)

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