Peel the carrots, cut in 1/2 slices, then in 1/4 inch sticks. Add the stock cube and ground ginger to the orange juice; bring to a boil. Cook the carrots in this for about 3-4 minutes. (They should remain somewhat crisp.) Drain, retaining the liquid. Reduce this, with the garlic added; bring to a rapid boil. Remove the garlic clove, then add butter and cooked carrot sticks toss around until carrots are all coated with the sauce.
Yield: 4 servings
Cajun Country -- New Iberia, Louisiana