Green Beans Yellow Onion Okra
produce
&
trimmings for
Kentucky Burgoo
Corn
Red Pepper
Green Cabbage
Celery
Carrots
Keehner’s classical French training comes into play as she practices mise en place—organizing and arranging the ingredients so they are ready to add to the burgoo pot. She adds the densest vegetables to the pot first, then in go the semi-hard ones, followed by the softer vegetables.
Dicing vegetables for burgoo: Holding her sharp chef’s knife in the proper cutting mode, Keehner dices vegetables into chunky but uniform pieces.
tips from the chef
Browning meat: Searing meat at a relatively high temperature creates desirable flavors and results in a nicely browned exterior.