Carrots are great as a crisp snack, roasted or sauteed, and thrive during cooler seasons. Cohn suggests making a winter vegetable chowder with carrots and other seasonal vegetables, including onion, celery and corn. "Mix 4 cups of chopped vegetables, saute in 2 tablespoons of olive oil and add 1 teaspoon of red pepper flakes, 3 garlic cloves peeled and pressed, a dash of salt and black pepper," she said. Cook until all the veggies are soft; add 3 cups of broth, a cup of milk and 1/2 cup of cream and cook until all the flavors are combined.
R.D. Lisa Cohn; Park Avenue Nutrition;New York City