Turnip Quotes

“The only really sane person in there is Igor, and possibly the turnip. And I'm not sure about the turnip.”
― Terry Pratchett, Making Money

“Quite definitely a Bingley”
― Lauren Willig, The Mischief of the Mistletoe

“Last to check was her namesake: a rampion or bellflower, Campanula rapunculus-- little turnip. All by itself in a beautiful Spanish clay pot with a bright blue glaze. Its blooms were pinky-purple stars, tiny but perfect and delicate.
Sometimes, if she was feeling down, Rapunzel would secretly break off a leaf and chew it, the sour/bitter taste comforting her through the worst of the drab winter months when nothing else grew.”
― Liz Braswell, What Once Was Mine

“I didn't just come in on a load of turnips!”
― Phillip C. McGraw

“I’m sorry to say, Marcus, that each of your recent choice of companions—the last four or five, at least—displayed all the intelligence of a turnip.”
― Lisa Kleypas, Again the Magic

“Word of advice, sister mine. If you want to keep your papers private, don't write 'Private' on the cover. It set the mater right off. It was all I could do to stop her sniffing around like some great sniffing thing.”
― Lauren Willig, The Mischief of the Mistletoe

“It was as true," said Mr. Barkis, " as turnips is. It was as true," said Mr. Barkis, nodding his nightcap, which was his only means of emphasis, " as taxes is.”
― Charles Dickens

“Valek wondered aloud if their bedroom exertions endangered the baby.

“No. Medic Mommy said we can have relations—those are her words, by the way, not mine—up until the last couple of weeks. However, I’ll be huge by then and probably resemble a turnip with legs. I doubt that you’d even want to have relations.”

He cupped her cheek. “You are more beautiful to me today than yesterday. Each day, when I think I can’t possibly love you any more than I already do, you prove me wrong. So I’m very confident that even if you turn into a turnip with legs, I will love and desire you.”

She turned and kissed him on the palm. “I love you, too.”

He nuzzled her neck, then nibbled on her ear. “Besides, turnips are my favorite vegetable.”

“Am I supposed to melt in your arms after that comment?”

He pretended to be confused. “Turnips don’t melt.” Which earned him a hard smack on his arm. “Ow.” He rubbed his bicep.

“Any other comments?”

“You’re even beautiful when you’re annoyed.”

“Nice save.”

“The truth is easy, love.” He pulled her closer and breathed in her scent. Contentment filled him as he drifted to sleep.”
― Maria V. Snyder, Dawn Study

“The refreshing scent of the turnip, the succulent, natural sweetness of the flesh...
The fine aftertaste of its slight bitterness...
And the thing adding richness to its flavor...
...is the brown paste in the middle of it!"
"Kaibara-san, what is this?!"
"It's braised turnip with white mushroom paste.
The important part is the dashi... or the "fond de veau," as it's called. You make an elegant and savory broth which is like an Ichiban-dashi in Japanese cooking by using the bones of a fine calf and quality beef."
"I see! The mushroom paste inside gives it its punch!"
"It's mashed mushroom mixed with butter and cream."
"That is the importance of finesse in cooking...
A mediocre cook is likely to make a mistake when getting ahold of such a fine turnip. For example, he'll do something like making some nice dashi and quickly simmering the turnip in it.
But that is a mistake . Turnips have a muddy scent. And it is that scent that poses a problem!
Now, the muddiness of a turnip is something to be savored... but when placed together with something that goes well with it, it becomes far more flavorful .
For example, you can't expect the turnip to do much good when it is placed inside a clear soup. But when it's used inside a miso soup made with hatcho miso, the flavor of the turnip becomes lucid...
As you can see from this example, it's important what you put with it. And for this dish, I decided to use white mushrooms.
The white mushroom itself is an interesting kind of mushroom that can't draw out its best on its own, but will prove its worth when it is mixed with oil or dairy products and heated.
Its color will turn dark when heated, but the texture turns smooth and gentle, and the fragrance hidden inside it becomes apparent, giving birth to a deep, rich flavor.
When that mushroom paste combines with the flavor of the turnip...
they will multiply each other's taste upon your taste buds.”
― Tetsu Kariya, Vegetables