Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c92522ba6a134eb1b536bc9fd23b9ca4",
    "updated": "2025-05-07T16:32:00.272Z",
    "title": "Seasonal Vegetable Potpie with Herbed Biscuit Topping",
    "subtitle": "Mains and Sides",
    "description": "This savory potpie was a favored dish at the charming Liberty Tree Tavern. It is a vegan recipe topped with a distinctive flour biscuit infused with fresh basil, thyme, and rosemary.",
    "ingredients": [
      {
        "section": "FOR VEGETABLE FILLING",
        "ingredients": [
          "extra-virgin olive oil, divided",
          "all-purpose flour",
          "vegetable stock",
          "finely chopped fresh dill",
          "finely chopped fresh sage leaves",
          "fresh thyme leaves",
          "onion, finely chopped",
          "garlic, finely chopped",
          "stalks celery, thickly sliced",
          "peeled carrots, thickly sliced",
          "zucchini, quartered lengthwise and cut into (12.7 mm) pieces",
          "yellow squash, quartered lengthwise and cut into (12.7 mm) pieces",
          "green beans, trimmed to (12.7 mm) pieces",
          "peas (can be frozen).",
          "cooked navy beans (can be canned).",
          "coarse salt and freshly ground black pepper, to taste"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "In a medium saucepan, combine 3 tablespoons of olive oil with the flour.",
      "Cook over medium-high heat, whisking constantly, until the mixture begins to bubble, thickens, and coats the bottom of the pan, about 5 minutes.",
      "Take care to avoid burning the flour.",
      "Once the flour mixture thickens, gradually whisk in the vegetable stock until smooth.",
      "Bring to a boil, then lower the heat to simmer.",
      "Cook, stirring occasionally, until the mixture thickens to a gravy-like consistency, about 10 to 12 minutes.",
      "Add the dill, sage, and thyme leaves.",
      "Stir well to combine and adjust seasoning with salt and pepper.",
      "Remove from heat and set aside.",
      "Heat the remaining 1 tablespoon of olive oil over medium-high heat in a large skillet.",
      "Add the onion, garlic, celery, and carrot, cooking until the onion softens and becomes translucent, about 3 to 5 minutes.",
      "Add the zucchini, yellow squash, and green beans.",
      "Cook, stirring frequently, until they begin to soften, about 3 to 5 minutes.",
      "Add the peas, navy beans, and the thickened vegetable broth reserved earlier.",
      "Mix everything together until well combined.",
      "Remove from heat.",
      "Allow to cool slightly before transferring to a 9 x 13-inch baking dish.",
      "Set aside."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]