Roast Veal with Spring Vegetables

Name: Roast Veal with Spring Vegetables
Ingredients: ¾ kilogram Veal roast; Salt; freshly ground Pepper; 50 grams Clarified butter; 2 Onions; 2 Carrots; ½ Celery root; 1 stalk Leek; 1 piece bread crust; 375 milliliters hot Veal stock; 150 grams Creme fraiche cheese; 1 tablespoon Mustard; 250 grams Asparagus tip; 500 grams baby Carrots (with green attached); 250 grams Snow pea; 3 tablespoons Butter; 2 tablespoons Sugar; 2 tablespoons chopped Chervil; 500 grams small Potatoes; 2 tablespoons Butter; 2 tablespoons chopped Parsley; Chervil (for garnish)