Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en de.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "fc50dacbed5d4662bbaa3bbb9ab206d1",
    "updated": "2025-05-18T03:10:33.896Z",
    "title": "Rutabaga Fried Rice",
    "subtitle": "Tender Greens, Sprouts, Fried Eggs",
    "description": "This simple fried rice dish is something I enjoy throughout the year, providing a great excuse to use leftover rice. Rutabaga has become my favorite winter vegetable from the Northeast due to its reddish-purple skin and the bright, sweet scent of its flesh. When cooked, it develops a refined, rounded flavor that lies between a turnip and a golden beet. Rutabagas are particularly delightful when cooked to remain crisp and, as in this fried rice, they pair wonderfully with Asian-inspired flavors. Combined with some greens and a fried egg, this dish offers a satisfying, indulgent, and quick meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "neutral-tasting oil",
          "rutabaga (350 to 450 g), peeled and cut into 1.25 cm cubes",
          "onion, sliced into thin strips",
          "toasted sesame oil",
          "minced garlic",
          "grated fresh ginger",
          "day-old cooked white or brown rice or mixed grains",
          "fine sea salt",
          "sugar",
          "soy sauce, plus more for serving",
          "baby greens, like kale, spinach, or tatsoi",
          "soft- or crispy-fried eggs",
          "crunchy sprouts, such as sunflower sprouts, pea shoots, or mung bean sprouts",
          "quick cucumber pickles (optional).",
          "sriracha or chili-garlic sambal (store-bought or homemade), for serving"
        ]
      }
    ],
    "instructions": [
      "Heat 1 tablespoon of the neutral-tasting oil in a wide nonstick skillet over medium-high heat. Add the rutabaga and spread it evenly in a single layer. Cook undisturbed for about 4 minutes until the bottom is crisp and browned. Turn the rutabaga and cook for another 4 minutes to crisp and brown another side. Test for doneness with a paring knife—the rutabaga should be tender and easily pierced but not mushy. Transfer the rutabaga to a plate using a slotted spoon. Wipe the skillet clean.",
      "Place the skillet back on the heat and add the remaining 1 tablespoon of neutral-tasting oil. When hot, add the onion. Cook without stirring for 3 to 4 minutes, until the edges develop some color and the onion softens slightly. Stir in the toasted sesame oil, followed by the garlic and ginger. Cook, stirring occasionally, until fragrant. Add the rice, salt, and sugar, breaking up clumps with your hands or a spatula. Stir constantly, tossing the rice until it becomes slightly translucent and develops a light crispness, and the pan is dry, about 4 to 5 minutes. Create a well in the center of the pan and pour in the soy sauce. Let it bubble for a few seconds, then stir thoroughly into the rice. After the pan dries again, 3 to 5 minutes later, add the greens and stir until wilted. Remove from the heat.",
      "Divide the fried rice between two bowls. Top each serving with the rutabaga, a fried egg, sprouts, and pickles if desired. Serve with hot sauce and extra soy sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Like with other fried rice recipes, avoid overcrowding the pan as this recipe serves two."
  }
]