Preheat the oven to 85 °C. Remove the skin from the root vegetables and cut them. Season the veal cheeks with salt, season with pepper and sear on all sides in clarified butter. Add the vegetables and roast briefly. Extinguish with white wine and let it bubble up.
Then add the veal jus and a little water. Stew in the stove for about 6 hours. In between, turn it over to the other side and baste. Add water if necessary.
Apple compote: Remove the skin from the apples, core them and cut them into not too small pieces. Put them in a saucepan with a dash of nutmeg wine and a squeeze of lemon juice and cook for about 5 minutes with the lid closed. Then roughly mash the apple pieces with a potato masher.
Chive pueree: Peel the potatoes, drain, steam briefly and press through a potato press. Boil the whipping cream together with the milk and pour it on the potatoes. Stir, season with salt, nutmeg and enough butter. Finally, fold in the chives cut into fine rolls.
Pumpernickel salad dressing: cut pumpernickel into small cubes. Stir sherry vinegar with salt, mustard, honey and pepper. Add olive oil and beat with a whisk. Then pour in the crumbled pumpernickel.
Arrange heaven and earth together on the plate. Cut the veal cheeks crosswise into slices and place on mashed potatoes.