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": "2b91da1cdef147aa8afc4cfe8623eeb2",
    "updated": "2025-04-23T20:38:54.856Z",
    "title": "Creamy Rutabaga and Parsnip Soup with Parmesan Crisps",
    "subtitle": "EGG-FREE, GLUTEN-FREE, NUT-FREE, VEGETARIAN",
    "description": "Imagine a cozy lodge setting, a crackling fireplace, and snow gently falling outside.  A warm bowl of this comforting soup sits before you, its earthy and subtly sweet flavors radiating warmth. The creamy blend of rutabaga and parsnip is punctuated by fresh dill and crispy Parmesan crisps, creating a delightful textural contrast. Enjoy it with a glass of Chardonnay for a truly comforting experience.",
    "ingredients": [
      {
        "section": "FOR THE SOUP",
        "ingredients": [
          "unsalted butter",
          "yellow onion, chopped",
          "rutabagas, peeled and chopped",
          "parsnips, peeled and chopped",
          "low-sodium vegetable broth",
          "milk or unsweetened almond milk (if nuts aren't a concern)",
          "chopped fresh dill",
          "kosher salt, plus more for seasoning",
          "scant teaspoon ground nutmeg",
          "apple cider vinegar"
        ]
      },
      {
        "section": "FOR THE CHEESE CRISPS",
        "ingredients": [
          "grated parmesan cheese"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE SOUP",
      "1. In a large pot over medium-high heat, melt the butter and allow it to brown slightly. Add the chopped onion and sauté for 5 minutes, stirring regularly, until softened and translucent.  Add the rutabagas and parsnips, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 25 minutes, or until the vegetables are tender.",
      "2. Carefully working in batches, transfer the hot soup to a blender and puree until smooth. (Caution: Hot liquids can expand in a blender.)",
      "3. Add the milk, dill, salt, and nutmeg to the blended soup and blend briefly to combine. Taste and adjust the seasoning with additional salt if needed, depending on the saltiness of the broth. Stir in the vinegar and keep warm while preparing the Parmesan crisps.",
      "TO MAKE THE PARMESAN CRISPS",
      "1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.",
      "2. Using approximately 1 tablespoon of grated Parmesan cheese for each crisp, arrange small, compact piles of cheese on the prepared baking sheet, spacing them about 1 inch apart.",
      "3. Bake for 5 to 7 minutes, until the cheese is melted, golden, and crisp.",
      "4. Garnish the soup with the Parmesan crisps."
    ],
    "notes_ingredients": "Variation: For dairy-free and vegan options, substitute olive oil for butter and almond milk for cow's milk. Replace the Parmesan crisps with your preferred gluten-free cracker for a completely dairy-free and gluten-free meal.",
    "notes_instructions": ""
  }
]