This is one of my favorite pargiot (chicken) dishes. I love making garlic this way because I make a big batch of it and it lasts for weeks in the fridge. I use the garlic as needed in chicken, salads or on crackers and I use the olive oil for cooking or in salad dressings. It is just a win win!
This dish was inspired by finding purple potatoes and papayas and Chinese cabbage (which is a softer less bitter cabbage) but if you can’t find these items here is a list of substitutes to still be able to make this dish: Instead of purple potatoes use: regular potatoes or sweet potatoes. Instead of Chinese cabbage use regular cabbage. Instead of asparagus use sugar snap peas or green beans. Instead of shallots: use regular onions.
