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": "911c263d392e4265a41d29a266ec88ae",
    "updated": "2025-05-18T01:14:04.853Z",
    "title": "Zucchini \"Noodle\" Bowl",
    "subtitle": "Poached Baby Vegetables, Soft Egg, Fragrant Broth",
    "description": "This light and refreshing bowl is ideal for a cool spring lunch or dinner, made with fresh ingredients like thin asparagus, fiddlehead ferns, tender baby carrots, and crisp baby turnips. The dish features a court bouillon-style broth, gently poached spring vegetables, softly cooked eggs, and zucchini \"noodles,\" a popular alternative to traditional flour-based pasta. Preparing the broth and eggs in advance makes this recipe especially convenient.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "good olive oil, plus more for drizzling",
          "large or onion, diced",
          "carrot, diced",
          "celery stalks, diced",
          "bay leaf",
          "whole black peppercorns",
          "red pepper flakes",
          "fennel seeds",
          "dry white wine",
          "water",
          "fine sea salt",
          "plus 1.5 teaspoons minced fresh parsley",
          "bushy sprigs plus 0.5 teaspoon minced fresh thyme",
          "plus 0.5 teaspoon minced fresh tarragon",
          "firm zucchini or yellow squash (about 900 g).",
          "mixed baby spring vegetables, such as young carrots, snap peas, thin asparagus, baby turnips, or fiddlehead ferns, trimmed and cut into bite-sized pieces",
          "boiled eggs, molten yolk, or poached eggs"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a medium saucepan over medium heat.",
      "Add the diced onion, carrot, celery, bay leaf, black peppercorns, red pepper flakes, and fennel seeds.",
      "Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.",
      "Pour in the dry white wine and water.",
      "Bring to a simmer, add 1 teaspoon of the sea salt, and cook for 8 minutes.",
      "Add the sprigs of parsley, thyme, and tarragon, and simmer for an additional 2 minutes.",
      "Strain the broth through a fine-mesh colander, discard the solids, and set the broth aside.",
      "The herb broth can be prepared up to 1 day ahead and stored covered in the refrigerator or frozen for 1 to 2 months.",
      "Trim the ends of the zucchini, then use a mandoline to julienne them into long noodles about the thickness of linguini (between ¼ and ½ inch).",
      "Alternatively, slice the zucchini into long, thin slabs by hand, stack them, and carefully cut into noodles.",
      "Avoid using a vegetable peeler for noodles, as it produces pieces too thin to hold up well in the broth.",
      "Toss the zucchini noodles with the remaining 1 teaspoon of sea salt and let them sit in a colander for 20 to 30 minutes.",
      "Gently squeeze the noodles to remove excess liquid.",
      "Bring a saucepan of salted water to a gentle boil.",
      "Cook the baby spring vegetables in separate batches until just tender and easily pierced with a paring knife, then transfer each batch to a plate with a slotted spoon or spider skimmer.",
      "Cooking times vary: carrots 3 to 5 minutes, thin asparagus 3 to 4 minutes, baby turnips 3 to 5 minutes, snap peas 1 to 2 minutes, and fiddlehead ferns 6 to 8 minutes.",
      "Bring the strained herb broth back to a gentle simmer.",
      "Adjust seasoning by adding more salt if needed.",
      "In a small bowl, stir together the minced parsley, thyme, and tarragon.",
      "Warm the zucchini noodles by dipping them briefly in the vegetable cooking water or the hot broth using a strainer basket or sieve, then divide the noodles evenly among four bowls.",
      "Top each bowl with the cooked baby vegetables.",
      "Place a soft-cooked egg over the vegetables in each bowl, pour about 1 cup of broth over each serving, and garnish generously with the minced herbs.",
      "Drizzle each bowl with olive oil and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "The herb broth can be prepared up to 1 day in advance and stored covered in the refrigerator, or frozen for 1 to 2 months."
  }
]