Recipes for
the Busy

Did you know?

Root Veggie Storage Tips

• Beets:

  • Store unwashed in fridge (lasts weeks).

  • Freeze cooked only.

• Carrots:

  • Shred and freeze for easy baking use in the future

  • Pure carrot juice is low glycemic

• Kohlrabi: Remove leaves, store in fridge (1-2 weeks). Freeze blanched or cooked.

• Kohlrabi is delicious:

  • eaten raw in chunks, like an apple

  • shredded into salads

Instant Pot/Pressure Cooker

Honey-Garlic Instant Pot Carrots & Parsnips

Ingredients:

• 4 large carrots, washed and cut into sticks (peeling optional)

• 2 parsnips, washed and cut into sticks (peeling optional)

• 3 cloves garlic, minced

• 2 tbsp butter (or olive oil for vegan)

• 2 tbsp honey (or maple syrup)

• 1 tsp thyme

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup water or broth

Instructions:

1. Add water/broth to Instant Pot, then place carrots and parsnips in the steamer basket.

2. Pressure cook on HIGH for 3 minutes, then quick-release.

3. Drain water and set veggies aside.

4. Turn on Sauté mode, melt butter, then add garlic, honey, thyme, salt, and pepper. Cook 1 minute.

5. Toss cooked veggies in the glaze and serve.

Instant Pot Beef & Root Veggie Stew

Ingredients:

• 1.5 lbs beef stew meat, cubed

• 2 cups potatoes, diced

• 1 cup carrots, sliced

• 1 cup turnips or rutabaga, diced

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 cups beef broth

• 2 tbsp tomato paste

• 1 tsp rosemary

• 1 tsp thyme

• 1 bay leaf

• Salt & pepper to taste

Instructions:

1. Set Instant Pot to Sauté mode, brown beef in batches, then remove.

2. Add onions, garlic, and tomato paste; cook 1 minute.

3. Return beef to pot, add all remaining ingredients.

4. Pressure cook on HIGH for 35 minutes, then natural release 10 minutes.

5. Remove bay leaf and serve.

Maple-Balsamic Instant Pot Beets

Ingredients:

• 4 medium beets, scrubbed (peeled after cooking)

• ¼ cup balsamic vinegar

• 2 tbsp maple syrup

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 cup water

Instructions:

1. Place beets in Instant Pot with 1 cup water.

2. Pressure cook on HIGH for 12-15 minutes (depending on size).

3. Quick-release, drain, and let cool slightly before peeling.

4. Slice beets, then toss with balsamic, maple syrup, oil, salt, and pepper.

Instant Pot Kohlrabi & Potato Mash

Freezer Note: Freeze mashed portions for quick sides.

Ingredients:

• 2 kohlrabi, peeled & cubed

• 2 potatoes, cubed (Agria for incredible mash)

• 2 cloves garlic

• ½ cup broth

• 2 tbsp butter

• Salt/pepper to taste
  

Instructions:

1. Pressure cook all ingredients (except butter) for 8 mins.

2. Mash with butter. Freeze in portions.

Slow Cooker

Rosemary Garlic Potatoes & Carrots

Ingredients:

• 1.5 lbs baby potatoes, halved, or fingerlings cut to similar size

• 4 large carrots, sliced

• 4 cloves garlic, minced

• 2 tbsp olive oil

• 1 tbsp fresh rosemary (or 1 tsp dried)

• 1 tsp salt

• ½ tsp black pepper

• ½ cup vegetable broth

Instructions:

1. Combine all ingredients in slow cooker.

2. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

3. Stir before serving.

Slow Cooker Root Vegetable Pot Roast

Ingredients:

• 3 lbs chuck roast

• 4 carrots, sliced

• 3 potatoes, cubed

• 2 parsnips, sliced

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 cups beef broth

• 2 tbsp Worcestershire sauce

• 1 tsp thyme

• 1 tsp rosemary

• Salt & pepper to taste

Instructions:

1. Season roast with salt and pepper, then sear in a pan (optional).

2. Place veggies in slow cooker, then add roast on top.

3. Pour broth and Worcestershire sauce over everything.

4. Cook on LOW for 8 hours or HIGH for 5-6 hours.

Fridge or Freezer Meal-Prep "Raw Meal" Bags

Dump & Go Beef Stew Fridge/Freezer Kit

Bag Contents (per gallon freezer bag):

• 1.5 lbs beef stew meat

• 1 cup sliced carrots

• 1 cup diced celery

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 bay leaf

• 1 tsp thyme

• ½ tsp salt

• ¼ tsp black pepper

Add when cooking:

• 2 cups diced potatoes

• 2 cups beef broth OR 1 bouillon cube with 2 cups water

Cooking Instructions (Slow Cooker):

1. If prepping a fridge bag, note meat expiry date and cook before that date. Frozen food can either thaw overnight in fridge or cook from frozen.

2. Dump contents into slow cooker + 2 cups beef broth.

3. Cook on LOW 8 hours or HIGH 5 hours.

Root Veggie Soup Freezer Kit

Bag Contents (per gallon freezer bag):

• 1 cup diced rutabaga

• 1 cup diced turnips

• 1 cup sliced carrots

• 1 celery stalk, chopped

• 1 tsp thyme

• 2 garlic cloves, minced

• ½ tsp salt

• ¼ tsp black pepper

• optional: 1 teaspoon curry powder

Cooking Instructions (Instant Pot):

1. Dump frozen contents into Instant Pot.

2. Add 4 cups vegetable or chicken broth.

3. Pressure cook on HIGH for 10 minutes, quick-release.

4. Blend slightly if desired (optional).

Poultry options:

A. If using cubed raw chicken or turkey, place in bottom of bag, add other ingredients and refrigerate or freeze immediately. Refrigerated poultry should be used as soon as possible after purchase. Note the expiry date.

B. Add 1 cup cubed cooked poultry and stir. Heat from broth will warm the meat for serving.

Speedy Beet Recipes

Freezer Note: Freeze cooked beets (not pickled) for future use.

Instant Pickled Beets (No Canning Needed!)

Great for: Meal-prep, fridge storage (lasts 2+ weeks).

Ingredients:

• 4 medium beets, cooked & sliced

• 1 cup apple cider vinegar

• 1 cup water

• ¼ cup honey or sugar

• 1 tsp salt

• 1 cinnamon stick (optional)

• ½ red onion, thinly sliced

Instructions:

1. Cook beets: Instant Pot (15 mins high pressure) or roast (400°F for 45 mins). Peel/slice.

2. Heat vinegar, water, honey, and salt until dissolved.

3. Pack beets and onions into jars, pour hot liquid over, and refrigerate 24+ hours.
   

Beet & Goat Cheese Freezer Salad Kit

Meal-prep hacks:

Pre-roast beets, freeze in packs with toppings.

Prepare balsamic glaze and refrigerate; or freeze and defrost gently in microwave when needed.

Bag Contents (per person):

• 1 cup roasted beet cubes

• ¼ cup candied walnuts (in a small bag inside)

• 1 oz goat cheese crumbles (add day of)

For Serving Day

• ½ cup pre-washed arugula (add fresh when serving)

Prep:

1. Thaw beets overnight.

2. Toss arugula, beets, walnuts, and goat cheese.

3. Drizzle with balsamic glaze (recipe below).
   

   Easy Balsamic Glaze

Ingredients:

• 1 cup balsamic vinegar (good quality, no additives)

• 2–3 tbsp honey or maple syrup (adjust to taste)

• 1 tsp Dijon mustard (optional, for depth)

• Pinch of salt
  

Instructions:

1. Simmer: Combine vinegar and honey in a small saucepan. Bring to a boil, then reduce heat to low simmer.

2. Reduce: Cook for 10–15 mins, stirring occasionally, until thickened to a syrup consistency (it will thicken more as it cools).

3. Finish: Stir in Dijon and salt. Cool completely before using.

Yield: ~¼ cup (enough for 4–6 salads).

Kohlrabi Recipes

Kohlrabi Fries (Air Fryer or Oven)

Freezer Prep: Cut kohlrabi into sticks, blanch 2 mins, freeze flat.

Ingredients:

• 2 kohlrabi, peeled & cut into fries

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp paprika

• Salt to taste
  

Cook from Frozen:

1. Toss frozen fries with oil and spices.

2. Air fry at 400°F for 12-15 mins (or bake at 425°F for 20-25 mins).

Creamy Kohlrabi & Apple Slaw (No Mayo)

Meal-prep: Shred kohlrabi and apple, store in fridge 3-4 days.

Dressing:

• ¼ cup Greek yogurt

• 1 tbsp lemon juice

• 1 tsp honey

• ½ tsp caraway seeds (optional)

• Toss with:
  2 cups shredded kohlrabi

• 1 shredded apple

Instant Pot Kohlrabi & Potato Mash

Freezer Note: Freeze mashed portions for quick sides.

Ingredients:

• 2 kohlrabi, peeled & cubed

• 2 potatoes, cubed (Agria for incredible mash)

• 2 cloves garlic

• ½ cup broth

• 2 tbsp butter

• Salt/pepper to taste
  

Instructions:

1. Pressure cook all ingredients (except butter) for 8 mins.

2. Mash with butter. Freeze in portions.