3 Tbs. lemon juice, divided
1 1/2 c. sliced Jerusalem artichokes or carrots
1 large celeraic, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 pound Brussels sprouts, trimmed
3 Tbs. olive oil
1 Tbs. fresh grated lemon zest (optional)
salt and pepper
2 Tbs. chopped parsley

Combine 1 tablespoon of the lemon juice and 3 cups water in medium bowl. Add artichokes (carrots) and celeraic; cover and chill until it is time to dress salad. Cook leeks in 1-inch of boiling water until tender, but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam sprouts over it until tender-crisp, 8-10 minutes. Place leeks and sprouts in serving bowl. Drain and add artichokes (carrots) and celeraic to bowl. Toss with olive oil, remaining 2 tablespoons lemon juice, optional lemon zest, and salt and pepper to taste. Cover and chill 1 hour. Garnish with parsley. Serves 4.

(from Winter Harvest Cookbook)

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