Clean kohlrabi and remove peel, cut tender leaves into very fine, short strips and reserve. Divide peeled tubers into 8 or 10 wedges, depending on size. Lightly break edges of kohlrabi wedges with small kitchen knife.
Cover the cut kohlrabi and the leaf strips with water, add salt, pepper, a little sugar and two thirds of the butter, bring to the boil and cook at low temperature with the lid closed. Just before the end of the cooking time (after 10-15 min) remove the lid so that the liquid can evaporate more quickly. When there is hardly any liquid left, add the remaining butter and the kitchen herbs, toss everything together, season if necessary and serve.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!