Caramelized Parsnip Rounds with Honey-Lavender Crème Fraîche

In a large skillet over medium heat, melt the butter. Add the parsnip rounds and cook for 5 minutes, flipping halfway through until lightly browned.

Sprinkle the brown sugar, salt, and cinnamon over the parsnips. Continue cooking for another 15-20 minutes, flipping occasionally, until the parsnips are tender and caramelized, and the sugar has melted into a rich sauce.

While the parsnips are cooking, prepare the honey-lavender crème fraîche. In a small bowl, whisk together the crème fraîche, honey, dried lavender, and vanilla extract. Refrigerate until ready to serve.

Divide the caramelized parsnip rounds among plates. Top with a dollop of honey-lavender crème fraîche and sprinkle with chopped nuts (optional). Serve immediately.