Slowly fry the bratwurst snails in a pan with sunflower oil (1 tbsp) on both sides until golden-brown. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Peel the kohlrabi, cut into slices and then into sticks. Peel the onion, cut in half, cut into wedges and separate into pieces. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a wok, add the vegetables (onion pieces + garlic clove cubes + ginger cubes + chilli pepper cubes and carrot blossoms + kohlrabi sticks) and fry / stir-fry. Deglaze / pour in the chicken broth (200 ml), add the cream (2 tbsp) and finely chopped parsley (2 tbsp) and mix with mild curry powder (½ tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the Season the mill (2 big pinches). Simmer everything with the lid on for about 10 minutes (let it boil. Finally, thicken the tapioca starch (1 tbsp) dissolved in a little cold water. Serve the sausage snail with carrot blossom and kohlrabi vegetables, garnished with parsley.