My husband has grown turnips and swedes for years. But whenever I want to make a nice recipe calling for the mashed versions, I can't do it. I cut them really small, but however long I cook them, up to 2 hours! they do get soft (ish), but never soft enough to mash. The turnips may have been too old, but the swedes I cooked just now - early October - and it's the same thing. I put them up with cold water (you're supposed to with roots and potatoes, I read), and no salt. ??? Thanks! Annemieke.