Reuben-Stuffed Kohlrabi

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.

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.

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.

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

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

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.