When I have moments of doubt in the kitchen, I have a few mantras I repeat to myself. The one that always seems to get me through to the creation of a delicious meal is, "Just put an egg on it."
When you have grown weary of crunching into raw radishes and salad turnips (I mean, could you really ever get tired of that amazing crunch?), try roasting/sauteeing them. Feels counter intuitive, but the result is a more mellow and buttery version of their former raw selves.
Set a large cast iron skillet over medium-high heat. Add oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Adapted from The Kitchn recipe: https://www.thekitchn.com/recipe-radish-and-turnip-hash-with-fried-eggs-230586