Ingredients Jump to Instructions ↓

  1. 4 kohlrabies (about 2-1/2 inches in diameter)

  2. 2 tablespoons butter or margarine

  3. 1/4 cup chopped onion

  4. 1/4 teaspoon each dry mustard and caraway seeds

  5. 2 slices pumpernickel bread, crumbled to make

  6. 1 cup crumbs

  7. 1/4 cup chopped corned beef

  8. 2 tablespoons mayonnaise

  9. 1/4 cup shredded Swiss cheese

  10. Green onion tops

  11. Raspberry leaves for garnish

Instructions Jump to Ingredients ↑

  1. Reserve 1 leaf from kohlrabi and finely chop; set aside. Cut off slice from bottom of each kohlrabi and cut off stems; discard. Peel kohlrabies vertically from top to bottom. To hollow out kohlrabies, scoop out pulp with melon baller, leaving 1/4-inch-thick shells; reserve pulp.

  2. Put enough water in large saucepan to cover kohlrabies. Bring to a boil over high heat; add kohlrabi shells. Boil about 15 minutes or until crisp-tender. Remove shells with slotted spoon; drain upside down on paper towels.

  3. Chop reserved kohlrabi pulp. Heat butter in small skillet over medium-high heat until melted and bubbly. Add chopped kohlrabi, onion, mustard and caraway seeds to skillet; cook and stir until onion is soft. Stir in bread crumbs and corned beef. Remove from heat; stir in reserved kohlrabi leaf, mayonnaise and cheese.

  4. Fill hollowed kohlrabies with crumb mixture. Spread remaining mixture in buttered round baking dish. Set kohlrabies in dish.*

  5. *This dish can be prepared to this point up to 1 day before serving. Cover with plastic wrap and refrigerate.

  6. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes until heated through and fork-tender. Meanwhile, blanch green onion tops in boiling water 1 minute. Remove with tongs; set aside. Tie one green onion piece around each kohlrabi. Serve immediately with additional filling. Garnish, if desired.


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