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Simmer the carrots and swede over a medium-high heat for 30 mins until the swede is tender when pierced with a fork. Drain well and return to the pan.
Meanwhile, mash the butter with a fork in a bowl (or pour in the oil), then add a few grinds of black pepper, the thyme and lemon zest.
Blitz the carrot and swede with a stick blender to a smooth mash. Stir in half the butter or oil, then top with the remainder and a few extra thyme leaves to serve.