Wash triplets, cook in salted water (1 teaspoon salt) for about 20 minutes, drain and peel off. Cut into slices to serve. Clean the broccoli. Divide into florets, wash in a kitchen sieve and drain well. Bring the water with salt (1 teaspoon) to the boil, add the broccoli florets, boil for about 2 - 3 minutes and remove with a ladle. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 2 - 3 mm thick) with the knife. Bring the vegetable water to the boil again, add the carrot blossoms and boil for about 2 - 3 minutes, then remove with the ladle. Fill 150 ml of the vegetable water. Grate the hard cheese (approx. 10 g) fresh. Melt butter (½ tbsp) in a saucepan, sprinkle / stir in flour (1 tbsp) over it (burn in!) And deglaze / pour on with the vegetable water (150 ml) and milk (50 ml). Season with ground turmeric (½ teaspoon), mild curry powder (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and simmer gently for about 5 minutes. Stir every now and then. Wash the parsley, shake dry, cut into small pieces and stir / stir into the sauce. Brush the casserole dishes with sunflower oil (1 teaspoon each). First fill the potato slices, then the broccoli florets and finally the carrot blossoms into the molds. Drizzle with the sauce and sprinkle with the freshly grated hard cheese. In the meantime, preheat the oven to 200 ° C. Put in the casserole dishes and bake at 200 ° C for about 25 minutes. To serve, garnish each of the two forms with a basil tip.