I only started eating turnips in the last few years, sparked by my wanting to experiment with other things that I could toss into my chicken soup. Then I starting experimenting with coupling them with other vegetables for sauteing.
But lately I'm puzzled. Although they look pretty much the same when I'm shopping, some prove to be tough, almost woody, and some prove to be honeycombed and porous. Is this from getting stale? I thought turnips were the kind of root vegetable that people used to keep in their cellar to get them through the winter. Is there a trick to choosing them, or to storing them?