Creamed Broccoli

2 small broccoli cut into little florets
500ml milk
1 tablespoon butter
3 tablespoon grated Parmesan cheese
2 tablespoon flour
1 teaspoon Dijon mustard
Grated fresh nutmeg

Bring a large pan of salted water to boil. Blanche broccoli for 1 minute and drain. Arrange in an oven proof dish. Heat butter in a pan add flour and stir for 2 minutes to cook the roux. Add milk and whisk until béchamel cooks and thickens. Remove from heat, add Parmesan cheese, Dijon mustard and a little grate of nutmeg and stir well till mixture is smooth and silky. Spoon mixture on broccoli and bake in a medium oven for 20 minutes until top becomes golden brown. Serve as condiment to fish chicken or meat.