Rutabaga is an interesting vegetable resembling a cross between a potato and turnip, but truly originated as a cross between a cabbage and a turnip. It is an excellent source of potassium (1,177 mg/386 g). Potassium is a commonly low electrolyte in the western diet, even a healthy one, but rutabaga is third (on my list) after coconut water and bananas for high potassium levels. It is higher in potassium than potatoes, a commonly recommended food for potassium by dietitians.
1 large or two small rutabagas
1 butternut squash
1 fennel bulb
2 T apple cider vinegar
3 T olive oil
Roast butternut squash and rutabaga whole in the oven at 350 degrees Fahrenheit for 45 min. It is not necessary to preheat the oven.
Let cool until you can handle comfortable (30 min or more). These two steps can be done the night before or ahead of time. This dish also is much better after sitting for a couple hours or overnight.
Using a paring knife peel squash and rutabaga. Cut squash in half and use a tablespoon to scoop out seeds. Largely dice squash and rutabaga. They should be soft but still slightly firm, like honeydew. Chop finely fennel bulb by slicing thinly in the transverse, sagital, and horizontal planes.
Mix all ingredients.