Sunday, February 28, 2016

Secret Recipe Club: Butter Braised Radishes

It's Secret Recipe Club time of the month (special extra week) and more importantly, it is Leap Day. I always feel like I should do something exciting and different on February 29th since it only comes every 4 years. But then again, we are leaving for vacation in Iceland 2 days later, so I guess our adventures can wait. 

This month, I forgot to register for the normal group C reveal day for Secret Recipe Club (whoops). However, this month has 5 Mondays, so they are doing a special theme reveal day this month. With both St. Patrick's Day and Easter coming up, we were challenged to do recipes for either one. I was assigned Camilla's blog Culinary Adventures with Cam and there were quite a variety of recipes to choose from.  I was very interested in her Kale Kissed Whiskey Algonquin for St. Patrick's day but I can't imagine drinking that much kale juice after the tiny amount I needed for the drink. I ended up looking at her Easter recipes and I was really intrigued by the Butter Braised Radishes. I had a large bag of red radishes at my house and I wanted an easy thing I could just throw on butter lettuce for a nice salad. 

These were delicious. I had some leftover chicken from dinner the night prior and had these lovely radishes with chicken salad sandwiches. It might only have been February when I made this, but this will be the perfect dish for a spring picnic (and the perfect side dish on your Easter table). Thanks Cam for this great recipe!

  • 2 Tbsp butter
  • Radishes, cut in half (amount doesn't really matter so long as your pan isn't crowded)
  • 1 Tbsp honey
  • 1/2 cup water
  • 1 Tbsp chopped fresh herbs (I used parsley and basil)
  • salt and pepper
  • olive oil, fresh lemon juice and butter lettuce
  1. Brown the butter slightly over medium heat in a large pan. Add the radishes, tossing to coat well in the butter. Add honey, water, salt and pepper.
  2. Bring the water to a boil, then reduce to low, cover, and simmer for 20 minutes until radishes are tender. Season to taste, adding acid if needed.
  3. Place butter lettuce on a plate and drizzle a little olive oil and lemon juice over the leaves. Heap radishes on the leaves and enjoy.



  1. Glad you liked the radishes, Stephanie. Nice to meet you through this blog swap.

  2. I have to try this, I've heard of cooking radishes but have never done so, but now I have a recipe I can follow. Great choice for SRC.

  3. What a unique dish. My mom loves radishes but love didn't rub off on my. They are mighty pretty though. Happy Reveal Day!

  4. I have never cooked with radishes before, just used it as garnish!

  5. Looks delicious! I love the color!

  6. I, too was intrigued by this recipe when Cam posted it. I am definitely trying it this Spring when I have more radishes than I know what to do with. Thanks for the reminder.

  7. I love radishes, the color and the texture... thanks for sharing. I plan to plant some this year!

  8. LoVe, Love braised radishes. Looks delicious..

  9. I think I've only had radishes on a veggie platter or in salad, never thought of cooking them! They're beautiful.


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