Culpeper House

Here Lives A Man with a Pan

Sides

Garlic en papillote

Toby

Garlic en papillote (in parchment paper) is a simple and impressive way to prepare sweet, tender, roasted garlic. This recipe uses parchment paper or foil to steam the garlic with herbs and olive oil, mellowing its sharp flavor and creating a delicious spreadable paste. 

Ingredients

  • 2 whole heads of garlic
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh bay leaves (optional)
  • Extra-virgin olive oil
  • Salt and black pepper, to taste

Method

  1. Preheat your oven to 400°F (200°C).
  2. Use a sharp knife to cut about one-third of an inch off the top of each garlic bulb to expose the cloves.
  3. Tear off two squares of parchment paper or heavy-duty aluminum foil, about 12 inches by 12 inches each.
  4. Place one head of garlic in the center of each square.
  5. Drizzle each head of garlic with about 1 teaspoon of olive oil.
  6. Arrange the fresh thyme, rosemary, and bay leaves around the garlic heads.
  7. Season with a pinch of salt and black pepper.
  8. Bring the edges of the parchment paper or foil together and fold to create a sealed parcel.
  9. Place the parcels on a baking sheet and bake for 30–45 minutes, or until the garlic is tender and caramelized.
  10. Remove from the oven and allow to cool for at least 10 minutes before handling.
  11. To serve, squeeze the softened garlic cloves out of their skins. They can be mashed into a paste and spread on toast, mixed into sauces, or added to butter for a flavorful compound butter.