Roasted Garlic

Ail au Four

Appears in

By Paula Wolfert

Published 1987

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The concept of an entire head of garlic roasted in embers will appeal to all garlic lovers. In France, the round white garlic of the Limousin and the flatter, white variety from Lomague in Armagnac are roasted when the heads weigh about four ounces. They are served as a sweet and creamy “vegetable” accompaniment to grilled meats and stews. Restaurateur Huguette Melier roasts them in embers to a