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": "108293cd972a41fd8fe92cfe6f3439dd",
    "updated": "2025-04-24T09:19:07.268Z",
    "title": "Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish",
    "subtitle": null,
    "description": "This parsnip soup features gently sweated vegetables, creating a subtly sweet and delicate puree.  The vibrant relish topping adds a delightful contrast of zesty flavors and textures.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "parsnips, peeled and sliced into ½-inch-thick coins",
          "large or few smaller celery stalks, sliced into ½-inch pieces, leaves roughly chopped and reserved (about (59.147 ml))",
          "% small onion, thinly sliced",
          "unsalted butter",
          "kosher salt and freshly ground black pepper",
          "currants",
          "red wine vinegar",
          "pine nuts, toasted",
          "roughly chopped flat-leaf parsley",
          "finely grated lemon zest",
          "fresh lemon juice",
          "dried chile flakes"
        ]
      }
    ],
    "instructions": [
      "Warm a small amount of olive oil in a medium saucepan with a lid over medium-high heat.",
      "Add the parsnips, celery, onion, and butter to the pan. Season lightly with salt and pepper.",
      "Lower the heat to low, cover the pan, and cook the vegetables slowly, preventing browning, until they begin to soften, approximately 10 to 15 minutes.",
      "Pour in enough water to just cover the vegetables (about 2 cups).",
      "Raise the heat to a simmer, cover, and continue cooking until the vegetables are completely tender, about 5 to 10 minutes more.",
      "Allow the soup to cool slightly before transferring it to a blender and pureeing until smooth.",
      "Incorporate enough hot water to achieve a rich yet pourable consistency.",
      "Taste the soup and adjust the seasoning with additional salt or pepper as needed, keeping in mind the relish's zesty flavor.",
      "While the soup cooks, place the currants in a small bowl and pour the vinegar over them. Let them soak for at least 15 minutes.",
      "Combine the toasted pine nuts, soaked currants and vinegar, parsley, reserved celery leaves, lemon zest, lemon juice, and chile flakes. Season with salt and pepper to taste.",
      "Once the relish has a bright and vibrant flavor, drizzle with a generous amount of olive oil and stir well.",
      "Serve each portion of soup with a generous spoonful of the relish."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]