Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "52617a4401c14766912411554e7866d1",
    "updated": "2025-04-24T00:17:14.087Z",
    "title": "Pea and Beetroot Harmony",
    "subtitle": "A Vibrant Vegetarian Delight",
    "description": "This recipe, inspired by my time at a fine dining establishment, showcases the delightful synergy of peas, wasabi, and beetroot. The chilled beetroot ravioli, paired with vibrant spring greens and crispy shallot rings, creates a stunning presentation. The simple yet flavorful pea velouté can be enjoyed on its own but elevates the dish to a truly special occasion experience.",
    "ingredients": [
      {
        "section": "For the velouté",
        "ingredients": [
          "extra virgin olive oil",
          "shallots, finely chopped",
          "salt and pepper",
          "frozen peas",
          "vegetable stock",
          "almond milk",
          "juice of"
        ]
      },
      {
        "section": "For the beetroot ravioli",
        "ingredients": [
          "beetroot (beet), peeled",
          "white wine vinegar",
          "juice of",
          "maple syrup",
          "poppy seeds",
          "sesame seeds",
          "\"cream cheese\"",
          "wasabi paste"
        ]
      },
      {
        "section": "For the crispy shallot rings",
        "ingredients": [
          "shallot, peeled and cut into fine rings",
          "gluten-free flour blend",
          "salt and pepper",
          "vegetable oil, for frying"
        ]
      },
      {
        "section": "To garnish",
        "ingredients": [
          "handful of lightly steamed asparagus, broad beans and peas",
          "sliced radishes",
          "cress"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the velouté, which can be made ahead and chilled.",
      "In a large saucepan, gently sauté the finely chopped shallots in olive oil with a pinch of salt and pepper over low heat until translucent, ensuring they do not burn.",
      "Add half of the frozen peas and cook for approximately 5 minutes, allowing them to defrost and soften.",
      "Pour in the vegetable stock and almond milk, cover the saucepan, and bring to a gentle simmer for 4 minutes.",
      "Incorporate the remaining peas and additional seasoning. This staggered addition helps maintain the soup's vibrant green color and fresh flavor. Cook for another 2 minutes.",
      "Carefully transfer the soup to a blender and process until completely smooth.  This may require blending in batches. For an extra smooth texture, strain the soup through a sieve.",
      "Stir in the lemon juice for a touch of brightness. Set aside to chill or serve immediately.",
      "For the ravioli, thinly slice the peeled beetroot using a mandoline on its thinnest setting, utilizing the hand guard for safety. Aim for two large slices per serving.",
      "Combine the white wine vinegar, lemon juice, maple syrup, poppy seeds, and sesame seeds in a bowl. Marinate the beetroot slices in this mixture for at least 30 minutes.",
      "To prepare the filling, simply mix the cream cheese and wasabi paste in a bowl.",
      "Arrange 5 marinated beetroot slices on a baking tray, placing smaller slices at the bottom.  Spoon a teaspoon of the wasabi cream cheese mixture onto the center of each slice. Gently top each with another beetroot slice, creating a ravioli shape. Refrigerate until ready to serve.",
      "Create crispy shallot rings by tossing the sliced shallots in a mixture of gluten-free flour and seasoning. Heat vegetable oil in a saucepan (no more than half full) until a piece of bread sizzles and browns quickly. Alternatively, use a deep fryer set to approximately 170°C (340°F). Carefully fry the shallot rings in small batches until golden, about 1 minute. Drain on paper towels.",
      "To assemble, place a beetroot ravioli in each serving bowl. Arrange steamed vegetables, radish slices, and crispy shallot rings around the ravioli. Garnish with peppery cress. Serve the hot pea velouté in a jug alongside for guests to pour over."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]