In Southwest France's Languedoc cuisine, garlic shines in every form. These tender oven-roasted heads pair beautifully with grilled meats, fresh cottage cheese, or hearty charcuterie.
With a small sharp knife, slice off the top of each garlic head to expose the cloves. Peel away the outermost papery skins.
Butter a compact baking dish using half the butter (25g), so the heads fit snugly side by side.
Preheat the oven to 210°C.
Arrange the garlic in the dish, top each with a knob of remaining butter, and season with salt and pepper. Bake for 30 minutes.
Remove from the oven, lower the temperature to 145°C, drizzle with the milk, and return to the oven for about 2 hours until meltingly tender.
Transfer the heads to a pan. Sauté the cloves briefly and squeeze out the soft, creamy pulp to enjoy.
Tip: For an authentic twist, swap butter for goose fat and milk for hot water.
Source: Les Cuisines Régionales de France. Editions du Fanal.
