Home cooking: Carrot souffle

April 27, 2011

On Saturday, April 2, Leiters' served carrot soufflé to 500 guests at the Habitat for Humanity fundraising event. By Monday, guests who attended the event were calling Leiters for the recipe.

People often mistake this dish for sweet potatoes. It's an easy way to get the kids to eat a vegetable.

— Courtesy of Teri and Dave Leiter, owners of Leiters' Fine Catering, Inc. The Leiters are active members of the Williamsport Rotary. For more about the Rotary, go to

Carrot souffle

1 pound raw carrots

2/3 cup sugar

1 stick margarine, melted

3 eggs, beaten

3 tablespoons flour

1 teaspoon baking powder

1 teaspoon vanilla

1 teaspoon salt, added to water when cooking carrots

Heat oven to 350 degrees.

Peel and slice carrots. Place in pot of salted water. Cover and bring to a boil, then reduce heat to simmer. Cook carrots till soft. Drain.

Place cooked carrots into food processor with the remaining ingredients. Process until smooth.

Place carrot mixture into casserole dish that has been buttered or sprayed with cooking spray. Cover and bake for 40 to 45 minutes, till firm in the middle.

Makes 6 to 8 servings.

— Courtesy of Teri Leiter of Leiter's Fine Catering

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