Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
Serve -- This is a great comforting side dish which goes well with anything.