How I keep half a turnip from going woody-dry

The turnip was split in two — one side into the stew, the other lies cut-up on the board. By evening the edge is already hard, the middle pulls in threads, the taste goes to dry dust. I turn the half cut-side down into a tight box or wrap it firm in film and set it cold: the flesh stays dense, not “wood” in the teeth.

How I keep half a turnip from going woody-dry. Ginger snapped for juice at the stall is about buying; fennel after the knife is another anise; beetroot is shut against pink juice. Here it is turnip after the knife: don’t let the cut dry in the air, so tomorrow it still goes into the heat — not a speech about swede from the aisle.

If it already dried — I trim a thin crust and grate the living middle into soup or oil. I won’t soak it whole: water makes the turnip soapy. I’m not picking a new root from the crate here — only the leftover already on our board.

I don’t need a turnip-board from an open cut. I need a half that still crunches. In your kitchen is leftover turnip taken off the air — or forgotten cut-up until evening?