1.   Add the diced carrot and minced garlic to the pan, along with the reserved marinated vegetables.

2.   Add diced carrots, onions and a little diced celery.

3.   Add the diced carrot and cook briefly.

4.   Add diced carrot, celery root, celery and salt and pepper to taste.

5.   Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives.

6.   Sweetbreads, dusted with mango powder, are served on finely diced carrots and ginger root.