Bring water to a boil in a medium pot. Dice the turnips, radishes, and onions into bite-sized pieces, keeping each vegetable separate. Reserve the radish greens.

Add the turnips to the pot of boiling water. Boil for 3 minutes. Using a slotted spoon, remove turnips and add to a skillet with 1—2 tablespoons of olive oil over medium heat.

Next, add the radishes to the pot of boiling water for 30 seconds. Remove them with a slotted spoon and add them to the skillet.

Add the diced red onion to the skillet and continue to cook over medium heat until onions are tender. Turn off heat.

Roughly chop the radish greens and add them to the skillet. Squeeze lemon juice over the vegetables and season with salt and pepper to taste. Serve with fried egg.