1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/4 cup sorghum flour
1 tablespoon fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon yellow mustard
2 cups unsweetened nondairy milk
Paprika and freshly ground pepper6 medium red-skinned potatoes, cleaned and cut in 1/4-inch thin slices
2 medium parsnips, peeled and cut in 1/4-inch thin slices

Heat the olive oil in a medium skillet over medium-high heat. Add the onions. Cook for 5 minutes until softened. Add the garlic, flour, thyme, salt, and mustard. Cook for an additional minute. Add the nondairy milk, a little at a time, whisking constantly until smooth. Reduce to low heat and cook until thickened, about 5 minutes, stirring often.

Meanwhile, layer half of the potatoes in the crock. Top with half of the parsnips. Once the sauce has thickened, pour about a third of the sauce over the potatoes and parsnips. Layer the remaining potatoes and parsnips. Top with the remaining sauce. Sprinkle with paprika and pepper.

Cook on high for 4 to 5 hours, until potatoes and parsnips are tender. Let cool 15 to 20 minutes without the lid on before serving to thicken up the sauce.