Charred spring onions are one of the easiest salt block vegetables. On a Himalayan salt plate at 450 F, whole spring onions (scallions) cook in about 6 minutes, turning sweet and soft with dark contact marks and a light seasoning from the stone.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 450 F
- Preheat: 30 to 45 minutes (75 minutes on a first use)
- Cook time: 6 to 8 minutes
- Serves: 2 as a side
Detailed method
- Heat the plate in stages to 450 F. See the tempering guide.
- Trim. Cut the roots off 8 spring onions and remove any wilted outer layers. Leave them whole.
- Dry and oil. Pat dry and roll in 1 teaspoon neutral oil.
- Char. Lay them across the plate, white ends on the hottest area. Cook 3 minutes.
- Turn. Flip and cook 3 minutes more, until the whites are marked and tender and the greens have softened.
- Finish. Move to a dish and squeeze over half a lemon.
What other vegetables can you cook on a salt block?
| Vegetable | Prep | Time |
|---|---|---|
| Asparagus | Trim woody ends | 8 to 10 min, turning |
| Zucchini | 1/2 inch planks | 2 to 3 min per side |
| Mushrooms | Halve large ones | 3 to 4 min per side |
| Bell peppers | Flat strips | 3 min per side |
| Shishito peppers | Whole | 4 to 6 min, turning |
Pick vegetables that sit flat and are not very wet. Tomatoes and watery vegetables release liquid onto the stone. See the full salt block asparagus recipe.
Tips
- Cook vegetables while meat rests. The plate stays hot enough for a second round.
- Thicker onions take longer. Split any very thick white ends lengthwise.
- Serve with salt block steak or over grilled bread.
FAQ
Questions, answered
Yes on a 12 x 8 plate if you cook one steak. For two steaks, cook the onions while the steak rests. The plate stays hot enough for a second round.