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:
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
2 tablespoons crumbled blue cheese
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