Most of the benefits of carrots can be attributed to their beta-carotene and fiber content but carrots are also a good source of antioxidant agents and, furthermore, carrots are rich in vitamin A, Vitamin C, vitamin K, vitamin B8, viamin B5, folic acid, potassium, iron, copper, and manganese so, all of these are great reasons to cook with this root vegetable.
The first recipe I made for Marta and for her "May, the month of the Carrots" is this amazingly delicious savoury Baklava.
The recipe is from Chef Maria Elia great "Full of Flavour" book, from which I've already made this absolutely fantastic soup.
Even my husband that is not very keen on dishes with pastry, loved it and didn't stop talking about how delicious it was and how much he loved it.
A fabulous vegetarian dish that I truly recommend!