Grille Restaurant`s Carrot Souffle Recipe

Peel and coarsely chop carrots. Place in a saucepan, cover with water and cook until tender; drain. Place carrots in food processor; puree.

Preheat oven to 400 degrees. In a heavy saucepan over medium heat, combine butter, flour, milk, carrot puree, salt, pepper and coriander; bring to a simmer, stirring constantly. Cook and stir until thickened to a pastelike consistency, 5 to 10 minutes. Remove from heat. Whisk egg yolks; whisk some of the hot carrot mixture into the yolks to warm them, then gradually add the yolks to the mixture remaining in the pan.

Beat egg whites to stiff peaks; fold into carrot mixture in 3 additions. Pour into 2 well-buttered 2 1/2-quart souffle dishes or straight-sided casseroles, no more than 3/4 full. Bake about 25 minutes, until lightly browned and set in the center. Serve immediately.