Radish, Ginger, and Nuts with Blue Cheese

I discovered the most delicious radishes in Kabul and developed a minor obsession with this spicy ingredient, which lead me to develop the following recipe:

Ingredients

1 teaspoon butter
2 cups radish (use either quartered red radishes, or sliced and quartered daikon radishes)
1 cup white wine
½ cup pecans or walnuts, quartered
1 teaspoon brown sugar
1 teaspoon freshly chopped ginger

Toppings:
2 tablespoons crumbled blue cheese
Minced parsley

Instructions

Heat the butter in a pan. When it has melted, add the radishes.

Sauté until they sizzle in the pan, then pour in about ½ cup of white wine.

Add the pecans or walnuts to the pan, along with the brown sugar. Sauté for about 10-15 minutes, adding more wine as it is absorbed.

Add the brown sugar and ginger, then sauté another 2-3 minutes.

When the radishes are soft, remove from heat, toss in the blue cheese, top with parsley and serve warm.

Heat scale: mild