🍂 Autumn Weekend Batch Prep
Prep 5 days' worth of meals in 30 minutes on the weekend! Process autumn root vegetables and mushrooms all at once with the CH-210.
Process sweet potatoes, burdock, lotus root, and various mushrooms all at once with the Happilaff CH-210's dual bowls. Freeze for storage and cut weekday cooking time in half.
As the season shifts from summer to autumn, seasonal root vegetables and mushrooms begin to appear in stores. However, root vegetables are often time-consuming to prepare. By utilizing the 1.2L large bowl and small bowl of the Happilaff CH-210 Dual Bowl Food Processor simultaneously, you can complete the preparation of burdock, lotus root, sweet potatoes, and mushrooms in just 30 minutes on the weekend. This allows you to significantly reduce your weekday cooking time by freezing them for later use.
🍂 3 Tips for Autumn Root Vegetable Batch Prep
- Don't forget to remove the astringency from burdock and lotus root: Immediately soak in vinegared water after slicing to prevent discoloration.
- Mushrooms can be frozen raw: No cooking required for freezing, which enhances their flavor.
- Puree sweet potatoes after boiling: They maintain their texture better after freezing and are easy to use.
🥕 5 Autumn Weekend Batch Prep Recipes
Recipe ①: Burdock & Carrot Kinpira Base (for freezing)
Ingredients (4 servings x 4 batches)
- 2 burdock roots
- 2 carrots
- 2 tbsp sesame oil
- 2 tbsp each soy sauce, mirin, sugar
- Appropriate amount of white sesame seeds
Instructions
- Process burdock and carrots into julienne strips in the CH-210's large bowl (pulse 3-4 times).
- Stir-fry in sesame oil, add seasonings, and cook until moisture evaporates.
- Let cool, then freeze in 100g portions.
💡 The CH-210's slicing function makes julienning burdock instant. On weekdays, just defrost in the microwave for an instant side dish for lunchboxes. Rich in dietary fiber, effective for gut health.
Recipe ②: Sweet Potato Puree (for soup & sweets)
Ingredients (easy to make amount)
- 500g sweet potato
- 20g butter
- 100ml milk
- A pinch of salt
Instructions
- Boil sweet potatoes until soft, then transfer to the CH-210's large bowl.
- Add butter, milk, and salt, then blend for 60 seconds.
- Once smooth, freeze in 50g portions.
💡 For soup, just add hot water and dilute. For sweets, add sugar to make sweet potato paste. A versatile base that can be used for multiple purposes.
Recipe ③: Mixed Mushroom Stir-fry (for freezing)
Ingredients (4 servings x 3 batches)
- 1 pack shiitake mushrooms
- 2 packs shimeji mushrooms
- 1 bag enoki mushrooms
- 1 pack maitake mushrooms
- 20g butter, 1 tbsp soy sauce, appropriate amount of salt and pepper
Instructions
- Coarsely chop mushrooms in the CH-210's small bowl (pulse 2-3 times).
- Stir-fry with butter and season with soy sauce, salt, and pepper.
- Let cool, then freeze in 80g portions.
💡 Mixing four types of mushrooms doubles the umami. Versatile for pasta, risotto, stir-fries, and soups. The CH-210's small bowl efficiently processes small amounts of mushrooms.
Recipe ④: Grated & Sliced Lotus Root Set
Ingredients (easy to make amount)
- 2 lotus roots (approx. 400g)
- Vinegared water (500ml water + 1 tbsp vinegar)
Instructions
- Divide lotus root in half; slice one half with the CH-210, and grate the other half.
- After removing astringency in vinegared water, drain well.
- Freeze slices without overlapping, and freeze grated lotus root in ice cube trays.
💡 The CH-210's dual bowls allow for two types of processing simultaneously. Sliced lotus root is great for simmered dishes and stir-fries, while grated lotus root can be used for hamburgers, tsukune (chicken meatballs), and lotus root mochi.
Recipe ⑤: All-Purpose Minced Autumn Vegetable Mix
Ingredients (4 servings x 5 days)
- 3 onions
- 2 carrots
- 1 burdock root
- 1 section of lotus root
- 1 pack shiitake mushrooms
Instructions
- Roughly chop each vegetable and place in the CH-210's large bowl (in 2-3 batches).
- Use the pulse function to mince to your desired size.
- Divide into 100g portions in Ziploc bags and freeze.
💡 Mince 5 types of autumn vegetables all at once. A versatile base for anything from curry and stew to hamburgers and seasoned rice. Just add directly to the pot from frozen.
❓ Frequently Asked Questions (FAQ)
Q1. What is the most efficient preparation order when using the CH-210's dual bowls?
It's most efficient to first mince or slice a large quantity of vegetables in the large bowl, then process smaller ingredients (like mushrooms, garlic, or ginger) in the small bowl. Alternating between the large and small bowls helps minimize washing.
Q2. How long can root vegetables be stored in the freezer?
Kinpira bases and stir-fries can be stored for 2-3 weeks, and sweet potato puree for about 1 month. It is recommended to use sliced lotus root within 1-2 weeks. Maintain your freezer temperature below -18°C and thoroughly remove air from Ziploc bags before freezing.
Q3. Can mushrooms be frozen raw?
Yes. Freezing mushrooms raw breaks down their cell walls, enhancing their flavor. Mincing them with the CH-208 before freezing makes them convenient to use directly in cooking after thawing. However, do not refreeze thawed mushrooms; use them on the same day.
Q4. How long does it take to remove the astringency from burdock?
After julienning or thinly slicing with the CH-210, soaking in vinegared water (500ml water + 1 tbsp vinegar) for 5-10 minutes is sufficient. Soaking for too long can lead to nutrient loss, so aim for under 10 minutes. After removing astringency, drain well before cooking or freezing.
Q5. Where can I purchase the Happilaff CH-210?
You can purchase it from the Happilaff official online store. Free shipping is available nationwide in Japan.