Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Peel the kohlrabi, cut into slices and then into sticks. Peel and dice the onion. Heat sunflower oil (1 tbsp) in a saucepan, first fry / sauté the onion cubes and then add the carrot blossoms and kohlrabi sticks and sauté a little. Deglaze / pour in the clear broth (200 ml) and simmer / cook with the lid on for about 15 minutes. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add / stir in the cooking cream (50 g) and thicken with the tapioca starch mixed in a little cold water (1 tbsp). Finally add / fold in the finely chopped parsley (2 tbsp). Halve the Franconian bratwursts and slowly fry them in a pan with sunflower oil (1 tbsp) all around until golden-brown. Serve Franconian bratwurst with carrot blossom and kohlrabi vegetables, each garnished with a basil tip. Serve with medium-hot mustard (1 teaspoon each).