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...
5 KB (736 words) - 06:00, 7 December 2023
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...
5 KB (563 words) - 09:11, 3 July 2024
Hutspot (Dutch), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional...
6 KB (644 words) - 10:12, 8 January 2024
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)...
5 KB (407 words) - 22:17, 23 August 2024
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...
11 KB (907 words) - 11:59, 3 July 2024
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...
2 KB (212 words) - 21:34, 13 February 2018
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...
54 KB (413 words) - 15:16, 2 August 2024
less known specialities: Tripe, liver pâté with plums, hare with grapes, hochepot of partridge with puréed lentils, but also the Boulette de Cambrai [fr]...
155 KB (17,357 words) - 09:55, 24 August 2024
oil. Regional cuisine includes many Flemish dishes, such as waterzooï, hochepot or potjevleesch, a typical Dunkirk dish made with a mixture of meats in...
57 KB (5,396 words) - 23:33, 26 August 2024
) hoca (n. m.) hocco ou hocko (n. m.) hoche (n. f.) hochement (n. m.) hochepot (n. m.) hochequeue ou hoche-queue (n. m. sing.) hochequeues ou hoche-queues...
24 KB (894 words) - 20:57, 1 July 2024