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!

Ingredients
  • 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
Directions
  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.


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9 comments:

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

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  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.

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  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!

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

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  5. Looks delicious! I love the color!

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  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.

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

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

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  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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