Gullies are delicious vegetables with a crunchy texture and a delicate taste, perfect for stuffing. In this recipe, we will transform these vegetables into a savory and nutritious dish, ideal for a lunch or a comforting dinner.
We start by peeling the gullies of the outer leaves, ensuring we remove any parts that may be affected by pests. Once peeled, we wash them well under a stream of cold water, then dry them with a clean towel to remove excess water. The next step is to cut the cap off the top of each gully, being careful not to pierce them. With the help of a small spoon, we scoop out the flesh, making sure to leave a thick enough edge to support the filling.
In a large pot, we bring water with a pinch of salt to a boil. When the water reaches boiling point, we add the gullies and let them boil for 10 minutes. This process will slightly soften them, making them easier to fill. After this time, we remove them from the water and let them drain well.
In a pan, we heat a little oil and add finely chopped onion, along with diced pepper. We sauté the vegetables over medium heat, stirring constantly, until the onion becomes translucent and the pepper softens slightly. Then, we add diced smoked meat and finely chopped chicken breast. We mix well and let the ingredients cook, allowing the flavors to combine, letting the juice reduce and become a thick filling. Finally, we season with salt and pepper to taste, and then remove the pan from the heat.
After the mixture has cooled slightly, we add finely chopped herbs and the beaten egg, mixing everything until the ingredients are well incorporated. With this savory filling, we stuff each gully, being careful not to overload them so that they do not break.
We place the stuffed gullies in a pot, one next to the other, with the cap side up. We pour enough water into the pot to reach just below the caps of the gullies, add a pinch of salt and pepper, a drizzle of oil, dehydrated vegetables, and halved cherry tomatoes. Now, we can put the pot in the oven for about 20 minutes at 180 degrees Celsius, until the gullies become tender and the aroma spreads throughout the house.
They are served hot, either plain or with a spoonful of sour cream on the side for extra creaminess. This recipe is not only tasty but also full of nutrients, paying homage to traditional flavors. Enjoy this delicious dish!
We start by peeling the gullies of the outer leaves, ensuring we remove any parts that may be affected by pests. Once peeled, we wash them well under a stream of cold water, then dry them with a clean towel to remove excess water. The next step is to cut the cap off the top of each gully, being careful not to pierce them. With the help of a small spoon, we scoop out the flesh, making sure to leave a thick enough edge to support the filling.
In a large pot, we bring water with a pinch of salt to a boil. When the water reaches boiling point, we add the gullies and let them boil for 10 minutes. This process will slightly soften them, making them easier to fill. After this time, we remove them from the water and let them drain well.
In a pan, we heat a little oil and add finely chopped onion, along with diced pepper. We sauté the vegetables over medium heat, stirring constantly, until the onion becomes translucent and the pepper softens slightly. Then, we add diced smoked meat and finely chopped chicken breast. We mix well and let the ingredients cook, allowing the flavors to combine, letting the juice reduce and become a thick filling. Finally, we season with salt and pepper to taste, and then remove the pan from the heat.
After the mixture has cooled slightly, we add finely chopped herbs and the beaten egg, mixing everything until the ingredients are well incorporated. With this savory filling, we stuff each gully, being careful not to overload them so that they do not break.
We place the stuffed gullies in a pot, one next to the other, with the cap side up. We pour enough water into the pot to reach just below the caps of the gullies, add a pinch of salt and pepper, a drizzle of oil, dehydrated vegetables, and halved cherry tomatoes. Now, we can put the pot in the oven for about 20 minutes at 180 degrees Celsius, until the gullies become tender and the aroma spreads throughout the house.
They are served hot, either plain or with a spoonful of sour cream on the side for extra creaminess. This recipe is not only tasty but also full of nutrients, paying homage to traditional flavors. Enjoy this delicious dish!
Ingredients
4 suitable turnips, a piece of smoked meat, half a chicken breast, an onion, salt, pepper, a yellow bell pepper, a green bell pepper, dill and green parsley, oil, an egg, a teaspoon of salt-free dehydrated vegetables, a small bowl of cherry tomatoes.