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": "cf414701d0d1479596bd3ac9b8e601f7",
    "updated": "2025-04-23T23:34:23.710Z",
    "title": "Easy and Healthy Roast Dinner with Mushroom-Wellington Parcels",
    "subtitle": null,
    "description": "This recipe presents a healthier version of a mushroom Wellington, using filo pastry for individual parcels.  It's served alongside roasted vegetables and a flavorful gravy for a complete and satisfying meal.",
    "ingredients": [
      {
        "section": "For the roast veggies",
        "ingredients": [
          "maris piper or other floury potatoes (about 1kg)",
          "carrots (about 300g)",
          "parsnips (about 275g)",
          "brussels sprouts",
          "olive oil",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the rich gravy",
        "ingredients": [
          "red onions",
          "garlic cloves",
          "olive oil",
          "cornflour",
          "water",
          "tomato purée",
          "yeast extract (eg marmite)",
          "maple syrup",
          "red wine",
          "vegetable stock",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the Wellington filo parcels",
        "ingredients": [
          "garlic cloves",
          "olive oil",
          "chestnut mushrooms or portobello mushrooms, plus 150g chestnut mushrooms for the filling",
          "red onion",
          "fresh rosemary",
          "fresh thyme",
          "vacuum-packed pre-cooked chestnuts",
          "pecans",
          "wholemeal bread (about 50g)",
          "white wine",
          "sheets vegan filo pastry",
          "low-fat cooking oil spray",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C.",
      "Prepare the roast vegetables: Peel and quarter the potatoes. Peel the carrots and parsnips, cutting them into similar-sized batons. Trim and halve the Brussels sprouts.",
      "Boil the potatoes with a pinch of salt in a large saucepan of cold water for 6-7 minutes until slightly tender. Drain and allow to steam-dry for 2-3 minutes, shaking the pan to fluff the edges.",
      "In a large bowl, toss the potatoes, carrots, and parsnips with olive oil, salt, and pepper. Remove the potatoes and set aside on a baking tray.",
      "Toss the Brussels sprouts with the carrots and parsnips in the same bowl.",
      "To make the gravy: Thinly slice the red onions and grate the garlic. Sauté the onions in olive oil in a medium saucepan with a pinch of salt for 5-6 minutes. Add the garlic and cook for 1 minute.",
      "Make a slurry by combining cornflour and water. Add this to the saucepan along with tomato purée, yeast extract, and maple syrup. Stir well.",
      "Pour in the red wine and cook for 3-4 minutes. Add the vegetable stock, bring to a simmer, and cook for 10-15 minutes, stirring occasionally, until thickened.",
      "Season the gravy with salt and pepper to taste and set aside.",
      "Prepare the mushrooms: Grate the largest garlic clove into a bowl, adding salt, pepper, and a drizzle of olive oil. Rub this mixture onto the gills of the 4 large mushrooms and bake them for 10-12 minutes at 180°C.",
      "While the mushrooms bake, prepare the Wellington filling. Finely chop the remaining red onion and garlic cloves. Pulse these with the 150g chestnut mushrooms in a food processor until finely minced. Set aside.",
      "Pulse the pre-cooked chestnuts, pecans, and wholemeal bread in the food processor until coarsely ground.",
      "Begin roasting: Roast the potatoes for 40 minutes.",
      "Continue preparing the Wellington parcels. Sauté the minced onion and mushroom mixture in olive oil for 4-5 minutes. Add the chopped rosemary and thyme, cook for 1 minute, then add the white wine and cook for 3-4 minutes. Remove from heat and combine with the chestnut, pecan, and bread mixture, forming a thick filling. Season to taste.",
      "Continue roasting: Turn the potatoes and add the carrots and parsnips to the baking tray. Roast for another 20 minutes.",
      "Assemble the Wellington parcels: Cut the filo pastry sheets in half to create 8 squares. Layer two squares per parcel, overlapping at different angles. Divide the filling into 8 portions. Place a portion of filling in the center of each pastry star, top with a roasted mushroom, and cover with another portion of filling, shaping it around the mushroom. Fold the pastry up and around the filling, twisting the ends to seal. Lightly spray with cooking oil.",
      "Finish roasting: Add the Brussels sprouts to the roasting vegetables. Bake the vegetables and Wellington parcels for 20 minutes, until golden and crispy.",
      "Warm the gravy. Serve the Wellington parcels and roasted vegetables with the hot gravy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]