Gordon's Christmas roast goose
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
Buttery sage & onion sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 85g butter
- 3 onionscut into thickish slices
- 8 sageleaves, chopped
- 350g brussels sprouts
- 200g frozen peas
Nutrition: per serving
- kcal133
- fat10g
- saturates6g
- carbs8g
- sugars5g
- fibre5g
- protein4g
- salt0.2glow
Method
step 1
Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft – but don’t let it brown. Add most of the sage. Meanwhile, cook the sprouts in a pan of boiling water for about 4 mins, add the peas and cook for 1 min more until just tender.
step 2
Drain, reserving a splash of the water, then add the brussels sprouts and peas to the onions, along with the rest of the butter, stirring well so that all the veg gets coated in the butter. Add the reserved cooking water if it looks a bit dry.
step 3
Season with lots of black pepper and some salt. Serve with the reserved sage on top.
