Remove large, tough leaves from the kohlrabi, and chop any tender leaves in the center (if any). Peel and remove any woody areas in the kohlrabi bulb, then cut into chunks. Scrub the potatoes well. If there are any large ones, cut in half.

Melt butter in a pot or large saucepan with lid. Add kohlrabi and potatoes, and saute them on medium them until the vegetables start to brown a little (about 5-10 minutes). Stir occasionally.

When a little browned, sprinkle over some salt (unless you're using salted broth), pepper and the nutmeg. Give it a quick stir.

Pour in the broth and add the chopped kohlrabi leaves if you have any. Bring the broth to a boil, then turn the heat to medium-low and cover with the lid.

Let the potatoes and kohlrabi braise for 20 minutes, or until potatoes are soft. If necessary, add a little more broth or water during cooking (I didn't have to)

When vegetables are cooked, garnish with the chopped parsley and serve!