Yams, beets, carrots, parsnip, fennel, radish, celery, turnips, onions, shallot, rutabaga, garlic, ginger and (not really though) the potato:
Root vegetables have been a staple food since mankind started foraging for wild vegetables. Because they grow underground they collect a lot of nutrients from the soil.
Every great cook will tell you that the best sauces, stews, gravies, and stocks all start with humble root vegetables that have been roasted and simmered.
Most people think the potato is a root vegetable, but really it’s not….but hey, as long as you enjoy our potatoes, feel free to call ’em anything you want!