Preheat the oven to 350F. Peel the carrots and potatoes. Cook the carrots in a frying pan with 2 tablespoons of the butter, a good pinch of sugar and a little water for 30 minutes over a moderate heat. After 15 minutes, add the peas and lima beans. In a separate frying pan cook the scallions with 2 tablespoons of the butter, a pinch of sugar, and a little water for 30 minutes. Chop the shallots and cook them with the mushrooms in 2 tablespoons of the remaining butter. Stir the herbs into the cooked mushrooms. Cook the potatoes in vegetable oil and a little butter for 30-40 minutes. Melt the remaining butter in a frying pan and brown the veal chops on all sides. Roast in the oven for 8-10 minutes. Before serving mix all the vegetables together in a shallow ovenproof dish. Season with salt and pepper. Place the veal chops on top of the vegetables and bake for 20 minutes. Serve immediately.
