Hochepot
Sign in to savethumb|Hochepot The hochepot () is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot, which is a dish made from mashed potato.
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thumb|Hochepot The hochepot () is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot, which is a dish made from mashed potato.
==Definition== It is a Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. The stewed vegetables are served whole, unlike the Dutch hutspot, in which they are served mashed.