How to cook
Wash and dice the carrots. Boil them and mash them into a paste while they are still warm. Boil the potatoes and make a puree from them and the carrots. Heat 1 cup of butter and fry the puree, flavour it with spices and dilute it with ¾ cup milk.
Let the puree boil until thickened. Cut the bread into cubes and fry them in the remaining butter until golden, then sprinkle it with a little black pepper. Pour half of the puree into a baking dish, cover it with croutons and add the remaining puree.