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": "fd6e711a6f2d45e1a0752e5b73bd3fd8",
    "updated": "2025-04-24T11:59:36.191Z",
    "title": "Celery Root Salad with Brown Butter, Orange, Dates, and Almonds",
    "subtitle": null,
    "description": "This vibrant salad showcases the unique flavor of raw celery root, which offers the boldness of stalk celery in a dense, less fibrous form.  The dish is layered with bright notes from fresh oranges, a salty crunch from almonds, and the sweetness of dates, all harmonized by the rich nuttiness of brown butter.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "navel oranges, preferably cara caras or blood oranges",
          "small or celery root (about 4 pound)",
          "pitted dates, cut into quarters or smaller",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "extra-virgin olive oil",
          "brined and roasted almonds",
          "bunch chives, cut into (76.2 mm) lengths",
          "handful flat-leaf parsley leaves",
          "unsalted butter"
        ]
      }
    ],
    "instructions": [
      "Zest one orange and then juice half of it.",
      "Trim both ends of the second orange and place it on a cutting board. Carefully remove the peel and all the white pith using a sharp paring knife.",
      "Cut the peeled orange in half lengthwise and then slice each half crosswise into ½-inch-thick half-moons. Place the orange slices in a large bowl.",
      "Peel the celery root, removing any tough exterior and dark spots. Cut it in half, and if the halves are still large, halve them again.",
      "Thinly slice the celery root pieces.  While a mandoline is helpful, a sharp knife works well too.  As the celery root becomes less stable, turn it to a different cut side and continue slicing. Add the celery root to the bowl with the oranges.",
      "Combine the orange juice, half of the orange zest (saving the rest for later), dates, chile flakes, 1 teaspoon of salt, and generous amounts of black pepper with the celery root and oranges. Toss well. Taste and adjust the seasoning as needed, ensuring the salad is vibrant. Drizzle with olive oil and toss again.",
      "Add the almonds, chives, and parsley to the salad and toss. Taste and adjust the seasoning one last time.",
      "In a small saucepan or skillet, melt the butter over medium heat. Swirl the pan frequently as the butter cooks until the water evaporates and the milk solids begin to turn light golden, about 1 to 2 minutes. Continue cooking until the butter reaches a golden brown color and has a nutty aroma. Immediately pour the browned butter into a small bowl to prevent burning.",
      "Plate the salad and drizzle the warm brown butter over the top. Garnish with the reserved orange zest and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]