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.