Roasted Smoked Meat with Mashed Peas

Czech name: Uzená pečeně s hráškovou kaší

Written by Lucie Peterikova

This Czech recipe comes from the area of the Bohemian Paradise, where the Hradec Kralove, Liberec, and Central Bohemian regions meet. 

If your little diners prefer hamburger with ketchup and you don’t know how to please them, don’t throw your arms in the air and your peas on the wall. Instead, take these tiny green veggies and cook them in a smoked broth with slices of smoked meat. Trust us that this mash will be eaten silently and without complaint.

For more information about the Hradec Kralove Region, Liberec Region and the Central Bohemian Region, from which this recipe comes, click here, here and here.


1 lb smoked pork meat (Canadian bacon or fully cooked smoked ham)
2 cups canned peas
2 Tbs butter
2 Tbs Wondra instant flour
2-3 Tbs smoked meat broth
salt and ground black pepper to taste


Add sweet canned peas to smoked meat broth, with salt and pepper to taste. Make a roux from the butter and flour, and then add it to the peas. Stew this together and then mash it. Cut the roasted smoked meat into slices and add them to individual portions of the mash.

Serve with a side of spicy vegetable salad.

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