NB> The toxins aren't the same...?  What neutralizes one wouldn't work on
 NB> the other, I guess...  :)

The way I read it...different species, so I'd guess you're probably right.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: International Intoxicated Carrots
 Categories: Side dish, Vegetables
      Yield: 4 Servings

      2 tb Unsalted butter
      1 lb Carrots (about 5 or 6)
           -peeled, cut into 2 x 1/4 x
           -1/4 inch batons (what the
           -hey, I slice mine)
      2 ts Sugar
           Salt to taste
    1/2 c  Scotch, Bourbon, Spanish
           -brandy, French Cognac,
           -Russian Vodka, German
           -Schnapps OR Swedish
           -aquavit.

  In a heavy skillet or saute pan, melt the butter over moderate heat.
  When the foam subsides, add the carrots, sugar and salt to taste.
  Stir the mixture until the carrots are coated with the butter. Add
  the liquor of choice, bring to a boil over high heat, reduce heat to
  a simmer, and cook the carrots, stirring occasionall, for 4 or 5
  minutes, or until they are tender and the liquor has evaporated.
  Serve warm.

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