Stoneleeks
Vegetables
Cool & dark
Stoneleeks are somewhat similar to spring onions, only they are longer and thinner. The stem onions have a spicy and fresh flavour. You can use the white part and the green part of stoneleek. The origin of this vegetable lies in Northeast Asia. Here, the vegetable was grown on siliceous lava soil. It is from this soil that this type of onion gets its name.
Also known as:
Preparation & storage
Storage
Preferably store stoneleeks in a cool, dry place. This way, stoneleeks will stay good for about a week.
How do I know if stoneleeks are still good? Stoneleeks become limp, smell sour or mouldy. You can quickly recognise decay by smelling, looking or tasting.
Prepare
Cut off the bottom. Remove the outer skin if necessary, only if it is yellowed. Cut the stoneleeks into rings or pieces and then wash them.
Storage times
Refrigerator: 7 days
Preparation times
Stir-fry: 2 - 3 minutes
Frying: 2 - 3 minutes
Cleaning stoneleeks
See preparing.
Information
Portion size
Cultivation
Tip
Stoneleek flavour
Consumption figures
Recipes with Stoneleeks
More recipes
Salad with oyster mushrooms
240gr vegetables p.p.
Meirap salad
220gr vegetables p.p. & 150gr fruit p.p.
Snacks with peppers
50gr vegetables p.p.
Nutritional values
These nutritional values apply to the unprocessed product. View all for the full set of values and preparation methods.
View all| Type | Per 100gr |
|---|---|
| Energy | 129 kj (31 kcal) |
| Fat total | 0.4 gr |
| of which saturated | 0 gr |
| of which unsaturated | 0.4 gr |
| Carbohydrates | 4.2 gr |
| of which sugars | 4.1 gr |
| Dietary fibre | 2.4 gr |
| Protein | 1.5 gr |
| Salt | 0.02 mg |
| Retinol act. equivalent | 9 mcg |
| Vitamin B1 | 0.02 mg |
| Vitamin B2 | 0.04 mg |
| Nicotinic acid | 0.5 mg |
| Vitamin B6 | 0.09 mg |
| Folate equivalents | 21.8 mcg |
| Vitamin C | 8 mg |
| Vitamin E | 0.3 mg |
Availability
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