Lautrec pink garlic

Ail rose de Lautrec

What it is

It took Label Rouge in 1966, among the very first French agricultural products to hold one, and the IGP thirty years later. The pink is only the tunic over the cloves — the clove itself is white — and the trade sells it plaited into manouilles because the braid keeps the necks dry.

In the kitchen

For a confit, keep the cloves in their skins and hold the oil between 70 and 80 °C for forty minutes; above that the sugars brown and turn bitter. It is a keeping garlic, not a fresh one — dry and dark, it will run to spring.

Goes with

Olive oil Thyme Rosemary Lamb Tomato Parsley Potato Butter

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

In season alongside

Cabbage Elephant garlic Negi Pearl onion Red onion Ajvar

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