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": "b62c5630e52e4fe1b9ed067450548267",
    "updated": "2025-04-24T11:15:36.942Z",
    "title": "Celery Root and Autumn Vegetable Chowder",
    "subtitle": "A comforting and flavorful soup featuring a variety of seasonal vegetables.",
    "description": "This hearty chowder showcases the best of fall and winter vegetables. The celery root puree adds a savory depth, balancing the sweetness of the other vegetables.  The cracked wheat adds a pleasant chewiness, perfect for a chilly evening.",
    "ingredients": [
      {
        "section": "For the celery root puree",
        "ingredients": [
          "celery root (about 3/4 pound)",
          "onions, sliced",
          "garlic clove, smashed and peeled",
          "unsalted butter",
          "kosher salt",
          "freshly ground black pepper",
          "water"
        ]
      },
      {
        "section": "For the soup",
        "ingredients": [
          "olive oil",
          "cracked wheat",
          "several sprigs thyme",
          "stalk celery, diced",
          "carrot, diced",
          "big turnip, diced",
          "potato, diced",
          "shredded kale",
          "big handful arugula or other spicy or bitter greens",
          "garlic cloves"
        ]
      }
    ],
    "instructions": [
      "Using a sharp paring knife, carefully remove the tough outer layer of the celery root, including any dark fissures. Chop the celery root into chunks.",
      "Combine the celery root chunks, sliced onions, 1 smashed and peeled garlic clove, butter, and ½ cup water in a medium pot with a lid. Season with 1 teaspoon of salt and approximately 20 twists of black pepper. Cover the pot and bring the mixture to a simmer. Cook until the vegetables are completely tender, approximately 20 to 25 minutes, depending on the size of the celery root chunks.",
      "Allow the mixture to cool slightly, then transfer it to a food processor or blender and puree until smooth. Set the puree aside.",
      "Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the remaining 2 garlic cloves and cook gently for a few minutes until they begin to soften.",
      "Add the cracked wheat to the pot and reduce the heat to low. Cook the wheat, stirring frequently, for 7 to 8 minutes, or until it is lightly toasted and fragrant. Be careful not to burn the garlic.",
      "Add the thyme sprigs to the pot.",
      "Add the diced celery, carrot, turnip, potato, and 1 teaspoon of salt. Cover the pot and cook over medium heat, stirring occasionally, for 10 to 15 minutes, or until the vegetables are softened and aromatic but not browned.",
      "Add enough water to cover the vegetables by ½ inch. Increase the heat and bring the soup to a lively simmer. Cover the pot and cook until all the vegetables are tender, approximately 15 to 20 minutes.",
      "Add the shredded kale and cook for a few more minutes, until it is slightly wilted but still retains some texture.",
      "Incorporate the celery root puree into the soup. The soup should have a thick consistency. If it appears too thick, add a little more water.",
      "Season the soup with additional salt and a generous amount of black pepper to taste. The final flavor should be a balance of sweetness from the vegetables and a subtle heat from the pepper.",
      "Just before serving, reheat the soup and stir in the arugula. Serve the chowder hot."
    ],
    "notes_ingredients": "Using farro or another grain instead of cracked wheat will result in a thicker, more porridge-like consistency.",
    "notes_instructions": ""
  }
]