Wash off as much dirt as possible from the salsify.
Fill a bowl or casserole dish large enough to fit the salsify in with cold water. Cut one lemon in half and add the juice to this water to make acidulated water.Using gloves, peel the salsify. Trim off the ends and cut in half. Keep the stalks submerged in the lemon water. Add all of the ingredients "for braising the salsify" in a large pot with the peeled salsify. Bring to a boil and reduce to a simmer. Cook until the stalks are soft but with a slight resistance when poked with a knife - just like cooking carrots. Approx. 10 minutes.
Let the stalks cool in the liquid for at least 10 minutes.
Remove the stalks from the braising liquid and dry on a paper towel. Save the braising liquid for later.
Toast the almonds in the oven at 160°C/375°F for about 5 minutes or until golden brown. Roughly chop and set aside for later.
Heat a pan with 1 tbsp of butter of medium heat and wait until it foams. Add the salsify and brown them in the butter. Remove the salsify from the pan and save the extra browned butter on the side for later in a small bowl.
Deglaze the pan with the white wine and reduce it by half. Add 100 ml of the braising liquid and continue cooking until it starts to look saucy. About 2-3 minutes.
Add the salsify back to the pan and finish the sauce with a knob of cold butter and swirl in the pan off the heat. Season with salt to taste, a squeeze of fresh lemon juice and garnish with black pepper and the toasted almonds. Drizzle a little of the reserved brown butter on top (optional). Enjoy!