2 celery stalks
3 cloves garlic, minced
1 sheet unsalted butter, room temperature
1 tablespoon white sugar
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons dried parsley or to taste
2 teaspoons dried oregano
1/4 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons minced fresh parsley
1/4 teaspoon salt
2 teaspoons black pepper
Melt celery leaves in a small saucepan over low heat. Stir celery and garlic over medium heat, stirring constantly until all garlic is melted. Gradually add butter and sugar; cook, stirring constantly, for 5 minutes. Remove from heat. Stir in thyme, tomato paste, red pepper flakes, parsley, oregano and salt.
Pour in mustard and cook, stirring, for about 30 minutes. Stir in celery mixture, then turn to coat, about 1 minute.