Remove the skin from the kohlrabi and cut into strips. Sauté in melted butter. Fill with water, season with salt and sugar. Cook for 20 minutes. Drain in a sieve.
Mix vinegar, oil, bell pepper, salt, paprika, seasoning, nutmeg and a little sugar to make a salad dressing. Finely chop the washed parsley and dill. Add to the dressing. Add cooled kohlrabi and thawed peas to the sauce.
Tip: Always grate nutmeg fresh before using, ground it quickly loses flavor.