How to cook vegetables for Olivier salad?

Olivier salad is one of the simplest, but for a classic serving and in order to save time, use a few tricks:

1. vegetables – carrots and potatoes – it is better to take the same size so that you can cook together;
2. throw vegetables into boiling salted water: this way they will retain more nutrients and be less friable;
3. in order for potatoes and carrots to cook evenly, they must be covered with water during cooking;
4. after the end of cooking, the water is immediately drained, and the vegetables are poured with ice water so that they cool as soon as possible and they can be cut.

Boil carrots and potatoes in a saucepan on the stove for about 20-40 minutes (depending on size). Other cooking methods:

1. In a double boiler. Boil potatoes and carrots on a medium level. On the lower level, you can put beets (for another salad), on the upper level – eggs.
2. In the oven. Vegetables are well washed, unpeeled, wrapped in foil and baked for 3-3,5 hours at 110 ° C.
3. In the microwave. Washed and unpeeled vegetables are cooked whole in a special (for a microwave oven) dish, under a lid. They should lie freely, they do not need to be poured with water. Cooking time: 8-10 minutes at 1000 W, 10-12 minutes at 750 W. Peeled and Diced – Cook quickly in a bag with notches to allow steam to escape. At 1000 watts, they will be ready in 5-6 minutes.
4. In the multivariate. Vegetables are cooked in the “Steam” mode, in a steamer basket, adding 2-3 glasses of water to the bowl. Washed and unpeeled vegetables are cooked for 25-30 minutes, peeled and chopped for 15 minutes.

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