Slowly bake the veal sausages in a pan with sunflower oil (1 tbsp) until golden-brown and remove

Peel the carrots with the peeler, cut in half lengthways and slice diagonally. Clean the cauliflower and cut into small florets. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Bring water with salt (1 teaspoon) to the boil in a saucepan, add the carrot slices and simmer / simmer for about 10 minutes. After 5 minutes add the cauliflower florets and cook with them. Drain everything through a kitchen sieve and drain well. Heat the wok, add sunflower oil (1 tbsp), heat, add the snow peas and briefly fry / stir-fry in it. Add the carrot slices and cauliflower florets and sauté / stir-fry. Deglaze / pour in the whipped cream (200 ml) and the water 400 ml and add mild curry powder (1 teaspoon), instant chicken broth (1 teaspoon / alternatively 1 teaspoon glutamate), coarse sea salt from the mill (4 big pinches) and colored pepper season with the mill (4 big pinches). Simmer everything with the lid on for about 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Peel the triplets, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) for about 20 minutes and drain through a kitchen sieve.

Veal sausage with stir-fried vegetables and triplets, garnished with a radish, served. Serve with medium-hot mustard.