Salad:
3 medium parsnips, peeled and cut into coins
3 medium carrots, peeled and cut into coins
6 small Jerusalem artichokes, peeled and cut into coins
1 small leek, thinly sliced
salt to taste

Dressing:
1/4 c wine vinegar
2 T extra-virgin olive oil
Dash of hot pepper sauce
Pinch of salt

Put a pot of salted water on to boil.  Clean, peel, and cut
the veggies.  This will be the most labor intensive portion
of the recipe.  Boil the veggies for 10 minutes and drain.
While vegetables are boiling, put dressing ingredients in a
small bowl and whisk throughly.  Pour dressiing over veggies,
toss and serve hot.  Serves 2.

Very tasty.  I think this would make an excellent side dish
at feast.