- The
hochepot (Dutch: hutsepot) is a stew
eaten in the Nord-Pas-de-Calais
region of France, and in
Flanders and
Hainaut in Belgium. Its
origins go back...
-
Hutspot (Dutch: [ˈɦʏtspɔt] ),
hochepot (French), or
hotchpotch (English), is a dish of
boiled and
mashed potatoes, carrots, and
onions with a long history...
-
typically a meat and
vegetable stew) and "hotchpot", from the
medieval French hochepot. A Book of
Cookrye (1591)
gives a
recipe for hodgepodge,
using "neck of...
- is
sometimes used to
refer to
other Flemish dishes such as
waterzooi or
hochepot, in Dutch, the
latter is
called hutsepot.
Hutsepot refers to
mixing (husselen)...
-
variations throughout Europe and
which bears many
different names (such as
hochepot). It is
similar to
garbure and pot-au-feu. The meat most
frequently used...
-
sometimes meat". The word
derives from the Anglo-Norman and
Middle French hochepot, "a dish
containing a
mixture of many ingredients,
especially a kind of...
-
usually composed of potatoes, carrots, and onions, all
mashed together.
Hochepot, an
unmashed stew in north-east
France and Belgium. Kids' CBC, a programming...
- less
known specialities: Tripe,
liver pâté with plums, hare with grapes,
hochepot of
partridge with puréed lentils, but also the
Boulette de Cambrai [fr]...
- with
onions and wine, in a
marinade thickened with the animal's blood.
Hochepot France Beef
Flemish stew made with oxtail,
shoulder of mutton,
salted bacon...
- oil.
Regional cuisine includes many
Flemish dishes, such as waterzooï,
hochepot or potjevleesch, a
typical Dunkirk dish made with a
mixture of
meats in...
