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
- 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.
- 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.
- 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.