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Sauté the grated carrots in olive oil until slightly softened, then add ginger.
Add carrot juice, sugar, and salt, then simmer on low heat for 35 minutes until carrots are soft.
Blend the carrot mixture into a puree.
Brown the butter in a pan, then add the chopped cauliflower and sauté until golden.
Add cream and reduce heat, then blend the cauliflower mixture with parmesan cheese.
Boil the beetroots, peel, and chop them.
Sauté the chopped beetroots with pork or red wine, cherry vinegar, and water from the beetroot pan, then blend into a puree.
Sauté the sliced corettes in raidor with salt, garlic, and basil, then blend into a puree.
Serve the purees with various proteins and vegetables.