1 lb Sunchokes
2 Vegetable Stock (or water)
2 lb Spinach
Sauté the garlic and Sunchokes for a bit (I skin the sunchokes first) then
cover with vegetable stock. Cook until the sunchokes are soft. Then take out and
puree in a blender. Sauté the spinach in olive oil until soft then fold in the
sunchoke puree to make the creamed spinach.