​Brussels sprouts mornay

This ticks lots of boxes - yummy, versatile, healthy and easy.
It's a dish you can prepare almost anywhere - note I said almost!! If you have an oven, great, but yes it can be cooked on stove top or in microwave and probably in camp oven - although Gowan might need to comment on that! He's inventive.

Just add sauce and cheese and  ... voila!

So here's what you need.
* 250 g Brussels sprouts (BS)
* White sauce - by whatever name
* Cheese - gruyere or whatever you prefer or have on hand.
Opt: 1/2 onion, small strip of bacon, fried shallots to replace onions and as a topping (available in most supermarkets or Asian market. They are versatile and easy to carry).

Here's what to do.
* Rinse BS, crisscross cut stem then steam/microwave till tender.
* Place in oven proof (or microwave) dish or place in stove top pan. Whatever you are using it will work fine!
* Make 1-2 cups of your favourite white sauce recipe (no one will know if you use a packet one ..... shhh!). Add salt and pepper and any other condiment to taste. Add grated cheese - again the amount is something you can decide for yourself depending on your cheese tolerance!
And for a little je ne sais quoi, add some sautéed onion and bacon - don't go overboard! Or failing onions some dried fried shallots.
* Pour sauce over the BS, add extra grated cheese and viola almost done. Remember that little kitchen gem I mentioned before? your very own flambeau. Well here's a great chance to use it if you don't have an oven or grill. Turn that little baby on and bubble that cheese topping. Yummo!!
Of course if you have oven or grilled you can use that instead but the torch is a lot more fun! It still tastes good if you can't/can't be bothered browning the top.

It looks and tastes fab with toasted top!
Thanks to Simon  (ABC's/cookandchef) for the inspiration.

Chook's suggestion: add that butane torch to your 'what to buy me' list the family keeps asking you for. I reckon it's a winner. I used it today to crisp up a bread stick from the freezer. Nuked the frozen stick and then flamed it. Added a little crunch for a lazy lunch of bread and Brie ... and a glass of Sav Blanc.
Tried the Brussels sprouts with good old Gravox Cheese Sauce and topped the dish with dried shallots - I was feeling lazy, and it tasted yum!