Mix the egg with the salt and cayenne pepper, mix with the semolina and let it swell for 30 minutes.
Drain the corn kernels from the can. Scrape the carrots, cut thick beets in half, narrow ones whole.
Melt the butter in a saucepan, caramelize the sugar in it, turn the carrots to the other side. Pour in the hot vegetable soup, steam the carrots for 25 minutes until soft, then season with salt, mix with the whipped cream and keep warm with the lid closed.
Mix the corn grains with the swollen corn semolina. Heat the oil in a sufficiently large saucepan. Put 1 tablespoon of the corn mixture into the hot oil and fry for 4-5 minutes on each side.
Drain the corn crumbs on a paper towel and keep them hot.
Sprinkle the creamed carrots with parsley and serve with the corn crust.
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